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Teriyaki quail

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

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Amontillado sherry.

Featured in

Jun 2010

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