Dish
Bonjiri yakitori
Chicken Tail Yakitori
Bonjiri yakitori is made by grilling chicken tail on skewers over charcoal. The tail is marinated in a mixture of soy sauce, sake, mirin, and sugar before grilling. The result is a juicy and flavorful dish that is crispy on the outside and tender on the inside. Bonjiri yakitori is often served with a sprinkle of shichimi togarashi, a Japanese spice blend.
Origins and history
Bonjiri yakitori originated in Japan and is a popular street food. It is often served at festivals and outdoor events. The dish is named after the bonjiri, which is the Japanese word for chicken tail.
Dietary considerations
Bonjiri yakitori is a high-protein dish that is low in fat and calories. It is a good source of vitamin B12 and niacin. However, it is high in sodium due to the soy sauce used in the marinade.
Variations
There are many variations of yakitori, including those made with chicken breast, thigh, and liver. Some variations also use vegetables such as mushrooms and green onions.
Presentation and garnishing
Bonjiri yakitori is often served on skewers and garnished with shichimi togarashi and green onions.
Tips & Tricks
To prevent the skewers from burning, soak them in water for at least 30 minutes before grilling.
Side-dishes
Bonjiri yakitori is often served with a side of rice or pickled vegetables.
Drink pairings
Bonjiri yakitori pairs well with Japanese beer or sake.
Delicious Bonjiri yakitori recipes
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