Name: Banshu Hyakunichi-dori Yakitori & Grilled Chicken BBQ
Cuisine: 和食
Ingredients: Banshu Hyakunichi-dori chicken breast (included in the 2-serving set); Banshu Hyakunichi-dori chicken thigh (included in the 2-serving set); Banshu Hyakunichi-dori chicken mid-wings (included in the 2-serving set); Salt, to taste; Yakitori sauce (Nonotori sauce), to taste; Ponzu, to taste; Horanishi spice, to taste; Yuzu kosho, to taste; Baby corn (organically grown), to taste

About "Banshu Hyakunichi-dori Yakitori & Grilled Chicken BBQ"

This video features a grilled chicken BBQ using Banshu Hyakunichi-dori at "Tori Marche" in Taka Town, Hyogo Prefecture. Yakitori chef Mr. Noami demonstrates and explains the grilling tips for breast, thigh, and mid-wing sections. Banshu Hyakunichi-dori is raised for 100 days—about twice as long as standard broilers—giving it a distinctive rich flavor, sweetness, and texture. You can experience this affordably with a 2-serving platter set for 1,425 yen and a BBQ rental set for 770 yen. Various seasoning styles, including salt, sauce, and spices, are also introduced.

Introduction to 【野乃鳥】野網厚詞の鳥、まるごと。 →

Tips for Making "Banshu Hyakunichi-dori Yakitori & Grilled Chicken BBQ"

Charcoal Setup
- The ideal way to set up the charcoal is to keep the outer edge hot and the center cooler.
Grilling Order
- Start by placing the slow-cooking mid-wings on the edge first, then grill the breast and thigh meat.
Grilling Breast
- The key is not to let the surface toughen over high heat. Toughening prevents the meat from plumping and causes dryness.
Finishing Breast
- Once the meat plumps up, move it to the edge of the grill to cook slowly with residual heat. A springy feel is the sign it's done.
Grilling Thigh
- The pro recommendation is to dip the meat in sauce once, then return it to the grill to char slightly for a savory finish.
Grilling Wings
- The key is to grill the skin side on the back until thoroughly crispy. It is cooked through when no blood seeps from the bones and a nice char forms.
Seasoning
- Enjoy the breast simply with salt, the thigh savory with sauce, and the wings heartily with Horanishi spice.
Meat Cut
- It is important that the meat is intentionally cut thick so you can fully appreciate the sweetness of the Hyakunichi-dori.
Thigh Selection
- Male chicken thighs are chewy and deeply flavorful, while female thighs are smaller and sweeter.

Ingredients for "Banshu Hyakunichi-dori Yakitori & Grilled Chicken BBQ"

9 items

* Tap ingredient names to find on Amazon

BanshuHyakunichi-dori chicken breast (included in the 2-serving set)
BanshuHyakunichi-dori chicken thigh (included in the 2-serving set)
BanshuHyakunichi-dori chicken mid-wings (included in the 2-serving set)
Salt,to taste
Yakitorisauce (Nonotori sauce), to taste
Ponzu,to taste
Horanishispice, to taste
Yuzukosho, to taste
Babycorn (organically grown), to taste

How to Make "Banshu Hyakunichi-dori Yakitori & Grilled Chicken BBQ"

1
Set the charcoal in the shichirin (clay grill) and light it, arranging the coals so the outer edge is hot and the center is cooler.
2
Season the mid-wings with salt and place them on the edge of the grill to start cooking slowly (start these first as they take longer).
3
Place the chicken breast on the grill. Cook slowly, being careful not to let the high heat toughen the surface.
4
Once the chicken breast plumps up, move it to the edge of the grill and let it cook through gently with residual heat.
5
When the chicken breast feels springy and firm to the touch, it is done. Enjoy with salt.
6
Grill the chicken thigh, dip it once in the sauce, then return it to the grill to char slightly for a savory finish.
7
Grill the skin side of the mid-wings until thoroughly crispy. They are done when no blood seeps from the bones and they are nicely charred.
8
Sprinkle Horanishi spice over the mid-wings and dig in heartily.
9
Place a whole female chicken thigh on the grill and cook it wildly like a steak.

Food Science

Why This Dish Tastes So Good

Grilling the chicken breast slowly and finishing it with residual heat prevents rapid thermal coagulation of proteins, retaining moisture for a juicy finish. Additionally, dipping the thigh meat in sauce and lightly charring it triggers the Maillard reaction (a thermal reaction between sugars and amino acids) and caramelization, bringing out a savory, rich aroma and flavor.

Temperature & Heating Reactions

Detailed Commentary on "Banshu Hyakunichi-dori Yakitori & Grilled Chicken BBQ"

* Content organized by topics from the video.

To Taka Town, the Holy Land of Chicken!

Driving along, we head to Taka Town in Hyogo Prefecture, the holy land of Banshu Hyakunichi-dori and Banshu local eggs. The speaker introduces "Tori Marche Taka Town," a direct sales store he produced, where visitors can enjoy grilled chicken BBQ and egg-on-rice (TKG). The history of Banshu Hyakunichi-dori dates back about 40 years. Since it was before official "Jidori" (heritage chicken) regulations were established, it wasn't classified as Jidori due to its lineage. However, while standard broilers are raised for about 50 days, these chickens are raised slowly for 100 days—twice as long—resulting in a luxurious chicken packed with rich flavor and sweetness. He also shares the story of launching the lunch spot "TKG OSAKA" in Namba to promote the value of Banshu local eggs, working hand-in-hand to spread the word.

Meeting Producer Ishizuka & Local Egg Appeal

Arriving at "Tori Marche Taka Town," we are warmly welcomed by the owners, Mr. and Mrs. Ishizuka. Mr. Ishizuka also works as a Banshu Hyakunichi-dori producer. The characteristics of Banshu Hyakunichi-dori are its strong umami and sweetness, an exquisite texture that is neither too tough nor too soft, and its thick, juicy meat. Having been a farmer for nearly 20 years, Mr. Ishizuka had a fateful meeting with Mr. Noami during his early, challenging years of production. After overcoming tearful hardships, they have now grown to run this shop. They also passionately promote "Banshu Local Eggs," which have been nurtured in Taka Town for about 40 years. These eggs feature odorless whites and a rich, creamy, and deeply flavorful yolk.

Great Value BBQ Sets & Select Ingredients

We prepare for the BBQ on the terrace. The "Banshu Hyakunichi-dori Assorted Platter" is incredibly reasonable at 1,425 yen (tax included) for two servings, featuring breast, thigh, and mid-wings. Additionally, the BBQ rental set—which includes a shichirin grill, tongs, plates, and seasonings—is available for just 770 yen. The seasonings include the closely guarded, unreleased "Nonotori Sauce," ponzu, salt, Horanishi spice, and yuzu kosho. A key point is that the meat is intentionally cut thick so you can fully appreciate the sweetness of the Hyakunichi-dori. A special addition of impressive, in-season organic baby corn grown by a local girl is served, and the luxurious BBQ begins.

Pro Tips for Grilling Juicy Chicken Breast

Finally, the professional grilling guide begins. For the perfect charcoal setup, the outer edge should be hot while the center is kept cooler. First, the mid-wings, which take longer to cook, are placed on the edge, seasoned with salt, and grilled slowly. Next, the breast meat is grilled. The chef's ultimate rule is "never let the surface get tough." Grilling over high heat to the point of toughness prevents the meat from plumping up. While people often think chicken must be cooked aggressively, there is no need to overcook it as long as the core temperature is reached. Once the meat plumps up, move it to the edge of the grill to cook gently with residual heat. When it feels springy and firm to the touch, it is the sign of a perfectly grilled, incredibly juicy breast.

Like Splendid Alfonsino? Premium Thigh Meat

Tasting the grilled breast meat with salt, the speaker is thrilled by how incredibly juicy it is, with juices overflowing from the cut surface. Next, we grill the thigh meat. The professional recommendation is to dip the thigh meat in sauce once, then return it to the grill to char slightly. Taking a bite of this fragrant, sauce-grilled chicken, the speaker praises it with a unique comparison: "It's like eating freshly grilled splendid alfonsino (kinmedai)." Because it is rich in fat and has a firm meat texture, it offers a luxurious mouthfeel akin to high-end fish. Learning this grilling method before visiting Tori Marche will undoubtedly multiply your BBQ enjoyment. It is a must-save technique.

Crispy Wings & Male vs. Female Chicken

We put the finishing touches on the slowly grilled mid-wings. The key to grilling wings deliciously is to get the skin side on the back thoroughly crispy. When no blood seeps from the bones and a fragrant char forms, it is proof that they are cooked through. Shaking on some Horanishi spice and taking a big bite, the umami near the bone, the texture of the sinew, and the aroma of the skin all come together in the mouth. Furthermore, there is a difference between male and female chicken thighs: male meat is chewy and deeply flavorful, while female meat is slightly smaller and sweeter. Finally, a whole female thigh is placed on the grill to cook wildly like a steak, leading into the second part of the video.

About 【野乃鳥】野網厚詞の鳥、まるごと。

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