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Bonjiri is a flavorful and juicy lower of rooster loved in Japan, particularly as yakitori. Identified for its wealthy style and distinctive texture, this bite-sized delicacy has a particular attraction that units it other than different rooster cuts. Whether or not you’re a fan of grilled skewers or just interested by Japanese delicacies, there’s extra to bonjiri than meets the attention. Learn on to find what makes it so irresistible!
What’s Bonjiri?
Bonjiri (ぼんじり) is a well-liked sort of yakitori (grilled rooster skewer) in Japan, made out of the tail of the rooster. Identified for its wealthy taste, tender texture, and high-fat content material, making it particularly juicy and scrumptious when grilled over charcoal.
Since Bonjiri comes from the bottom of the tail, the place the rooster’s tailbone connects to the physique. It has a barely crispy exterior when grilled whereas remaining succulent inside. Its excessive fats content material additionally provides it a singular umami style, making it a favourite amongst yakitori lovers.
Locals typically season this with salt (shio) or yakitori sauce (tare) earlier than grilling it. It pairs properly with beer or sake and is discovered at izakayas (Japanese pubs) and yakitori specialty eating places.
Bonjiri Identify Historical past
The title “Bonjiri” comes from the Hinamatsuri tune and the phrase “bonbori” (lantern), because the rooster tail resembles a small lantern. The title combines “bon” (lantern) and “jiri” (buttocks).
In some areas, it is usually referred to as “tail,” “hana,” or “gonbo,” however these names are usually not broadly used. The terminology may fluctuate primarily based on the rooster’s intercourse—”bonjiri” refers back to the tail of a male rooster, whereas for females, it’s typically referred to as “misaki.” Male bonjiri is firmer because of developed muscle mass, whereas feminine bonjiri is softer. Apparently, the equal lower in beef known as “ichibo.”
Nutrional Info
Hen thigh meat, particularly from Nagoya Cochin, is wealthy in fats and energy, incomes it the nickname “otoro (fatty tuna) of rooster.” Per 100g, it accommodates 345kcal, 11.7g of protein, 33.1g of fats, and fewer than 0.1g of carbohydrates. Whereas its high-fat content material contributes to its juiciness and makes it filling. The extreme consumption can result in fats accumulation, so moderation is suggested.
FAQ
- What a part of the rooster is bonjiri?
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It’s the triangular piece of meat situated close to the bottom of the rooster’s tail, across the tailbone. It’s a comparatively uncommon lower recognized for its excessive fats content material and juicy taste.
- Is there something particular to bear in mind when making ready bonjiri?
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It has a lump of fats often called the “oil gland” (aburatsubo). Eradicating this earlier than cooking is vital to having fun with its finest taste, because it helps stop a definite gamey odor.
Takeaway
Bonjiri is a scrumptious and distinctive a part of Japanese yakitori that provides an ideal steadiness of juiciness and wealthy taste. Whether or not you’re visiting an izakaya or exploring an area yakitori stand, it’s undoubtedly value attempting for an genuine style of Japan. Make sure to order some bonjiri and savor its one-of-a-kind texture and style—you may simply uncover a brand new favourite!
Should you loved studying about bonjiri, you may also need to strive different flavorful yakitori cuts like tsukune (rooster meatballs), tebasaki (rooster wings), or rebā (rooster liver) for a full yakitori expertise!
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