Bonjiri yakitori

Method

1. 1 Removing the oil glands at the tip of the fish tail, if left intact, results in a dish with a strong, unpleasant smell.
2. 2 Make a slit in the thickest part of each piece to allow heat to flow in.
3. 3 Toss with salt, pepper, and sake, then let stand for 30 minutes.
4. 4 Skewer two pieces onto each skewer and press them together so they don't rotate.
5. 5 Grill over medium heat for 10 minutes, rotating every 2 minutes to allow the fat to drain out.
6. 6 The tail of the fish is very fatty, so it needs to be grilled for a full 10 minutes; grilling it too quickly will make it soggy with oil.

With an appliance

• Charcoal grill 35 min

  Grill over charcoal, keeping the grill 15 cm away from the coals, for 10 minutes, rotating every 2 minutes; keep it away from the coals as the fat is easily flammable.