Teriyaki quail

Gourmet~Traveller

Cuisine: Asian; Japanese

Serves: 4

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By Rodney Dunn

Ingredients

1 tbsp vegetable oil
12 quail, butterflied and halved
To serve: finely chopped chives, toasted sesame seeds and steamed rice

50 ml sake
50 ml mirin
50 ml dark soy sauce
1½ tsp caster sugar

Preparation method

Serves 4

Prep time 10 mins, cook 15 mins

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

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.

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.

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