Name: Teriyaki quail
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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

Teriyaki quail

Australian Gourmet Traveller recipe for teriyaki quail.

Serves 4

Prep

10M

Cook

15M

Total

25M

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

Ingredients

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

Method

Main

1.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.

2.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.