Yakitori – Tail (Bonjiri)
The fattiest, juiciest cut on the chicken — grilled bonjiri is smoky, rich, and completely irresistible.
Ingredients
| 1 lb | 455 g | chicken tail pieces (bonjiri) |
| to taste | salt | |
| 2 tablespoons | 30 ml | soy sauce |
| 2 tablespoons | 30 ml | mirin |
| 1 tablespoon | 15 ml | sake |
| — | bamboo skewers, soaked |
Instructions
- Thread 3–4 tail pieces onto each skewer, pressing close together.
- Season lightly with salt.
- Grill over high heat for 3–4 minutes per side, allowing the fat to render and the skin to caramelize.
- Brush with tare glaze or continue salt style. The fat should be golden and slightly crisp at the edges.
- Serve as-is — these need nothing else.