Teriyaki quail

AT A GLANCE

  • Serves 4 people

These may be served as a snack, or with rice and Japanese pickles as a meal.

  • 1 tbsp vegetable oil
  • 12 quail, butterflied and halved
  • To serve: finely chopped chives, toasted sesame seeds and steamed rice
  •  
  • Teriyaki sauce
  • 50 ml sake
  • 50 ml mirin
  • 50 ml dark soy sauce
  • 1½ tsp caster sugar
01   For teriyaki sauce, combine ingredients in a small saucepan, bring to the boil over medium heat and simmer until sugar is dissolved (2-3 minutes), set aside. Teriyaki sauce will keep refrigerated in an airtight container for 1 month.
02   Heat oil in a large frying pan over medium-high heat, add quail in batches, skin-side down, and cook, turning once, until golden (2-3 minutes each side). Return quail to pan, add teriyaki sauce and simmer until slightly thickened (3-4 minutes). Scatter with chives and sesame seeds and serve hot with steamed rice.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON AND RODNEY DUNN

Drinking Suggestion:

AMONTILLADO SHERRY. , suggested by MAX ALLEN

FEATURED IN

Jun 2010

Jun 2010

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