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Teriyaki quail

Australian Gourmet Traveller recipe for teriyaki quail.

By Rodney Dunn
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Teriyaki quail
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


  • 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.


Drink Suggestion: Amontillado sherry. Drink suggestion by Max Allen

  • Author: Rodney Dunn