Bonjiri yakitori

Bonjiri is a type of yakitori, a category of Japanese skewered chicken dishes belonging to the larger group of kushiyaki, which is any grilled and skewered type of food, whether it includes meat or not. This yakitori variety is prepared with chicken tails, seasoned with salt or a special yakitori sauce called tare, which is made with soy sauce, mirin, sake, and sugar. The tails are then skewered on bamboo sticks called tepogushi. Like other types of yakitori, bonjiri is grilled on a special type of non-griddled stove to prevent the meat from sticking and make it easier to flip and baste. Usually, the cooking is done on Binchōtan, a type of charcoal that burns at very high temperatures. Interestingly, Japanese restaurants use specific breeds of chicken for bonjiri in order to achieve the desired texture.