Yakitori Bonjiri (Chicken Tail)

Ingredients

• 1 lb Chicken tails (bonjiri)
• 0.5 cup Soy sauce
• 0.5 cup Mirin
• 0.25 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. 1

   Soak bamboo skewers in water for at least 30 minutes to prevent burning during the grilling process.

2. 2

   Prepare the 'tare' sauce by combining soy sauce, mirin, sake, sugar, ginger, garlic, and green onion in a small saucepan.

3. 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. 4

   Clean the chicken tails by removing any remaining feather quills and trimming the small yellow oil gland if it is still present.

5. 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. 6

   Preheat your grill or broiler to high heat and lightly season the skewered tails with a pinch of kosher salt.

7. 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. 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.