Yakitori Bonjiri (Chicken Tail)
Fatty chicken tail skewers that offer a similar rich, oily profile to chicken skin.
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Ingredients
- 1 lb Chicken tails (bonjiri)
- 1/2 cup Soy sauce
- 1/2 cup Mirin
- 1/4 cup Sake
- 2 tbsp Light brown sugar
- 1 inch piece Fresh ginger, sliced
- 1 clove Garlic clove, smashed
- 2 stalks Green onion, white parts
- 1 tsp Kosher salt
- 1 pinch Shichimi Togarashi (Japanese seven spice)(optional)
Instructions
- 1
Soak bamboo skewers in water for at least 30 minutes to prevent burning during the grilling process.
- 2
Prepare the 'tare' sauce by combining soy sauce, mirin, sake, sugar, ginger, garlic, and green onion in a small saucepan.
- 3
Simmer the sauce over medium-low heat for 15-20 minutes until it reduces by half and reaches a syrupy consistency, then strain and set aside.
- 4
Clean the chicken tails by removing any remaining feather quills and trimming the small yellow oil gland if it is still present.
- 5
Thread 3 to 4 chicken tails onto each skewer, ensuring they are packed tightly enough to stay secure but loose enough for heat to circulate.
- 6
Preheat your grill or broiler to high heat and lightly season the skewered tails with a pinch of kosher salt.
- 7
Grill the skewers for 3-4 minutes per side, allowing the fat to render and the skin to become crispy and golden brown.
- 8
During the last 2 minutes of cooking, brush the tails generously with the prepared tare sauce, turning once more to caramelize the sugars without burning.
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