Step 1

There's no need to take the skin and stuff off the gizzards Rinse in water, cut them up, then boil in water with some white pepper and sake. Let cool.

Step 2

Sprinkle the cucumbers with salt, and roll them on a cutting board while holding them down firmly with both hands. This is to ensure the cucumbers retain their bright color even after some time.

Step 3

Now hit the cucumbers with a bottle! See? The seeds become easier to remove. If you leave the seeds, the cucumbers will smell kind of 'raw' later, and will release a lot of water, which will make the dish soggy.

Step 4

Cut the cucumbers roughly. If the previous steps are too much work, sprinkle the cucumbers with salt after cutting them up, leave for a while and rinse. That works too.

Step 5

Slice the leek diagonally into ultra-thin slices. Take out the cores from the leeks and soak the slices in a bit of water. Drain and pat dry. Leave the green cores of the leeks for color.

Step 6

Combine the sauce ingredients and mix well. Mix well with with the kidneys, leek and cucumber. Chill in the fridge.

Step 7

Drizzle with a little sesame oil and lots of lemon juice just before eating. Done!

Step 8

Try sprinkling Korean chili pepper or a bit of ichimi spice to taste. Be sure to chill the dish very well before serving