Photograph of the finished Bonjiri yakitori

Japan · Xiên phao câu gà nướng Bonjiri

Bonjiri yakitori

35 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken tail Chicken tail 1.1 kg
  • Photograph of Coarse salt Coarse salt 40 g
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Lime Lime 4
  • Photograph of Cooking sake Cooking sake 80 ml
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 24 g

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.

Start cooking