Japanese Style Quail Grilled in Soy Sauce

Name: Japanese Style Quail Grilled in Soy Sauce
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 5 quail; 310ml Sake; 190ml Mirin; 150ml Soy sauce; 1.5 tbsp granulated sugar; a little Seven flavor powder

by Xiaojun_Joanne

5.0 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

5

In Japanese culture, "yaki" means "yaki", and different "yaki" have different sauces. Today this one is a relatively basic sauce. Japanese cooking wine, mirin, soy sauce and sugar are the simplest and best reflect the quality of the ingredients themselves.

As one of China's eight treasures of poultry, quail also has many fans in Japan. The free-range quail is firm and full of game, and even the bones have a unique fragrance. At the same time, quail is called "animal ginseng" and is a good tonic. It not only strengthens the body, but also replenishes the brain.

Ingredients

5 Quail
310ml Sake
190ml Mirin
150ml Soy Sauce
1.5 tbsp Granulated Sugar
a little Seven Flavor Powder

Japanese Style Quail Grilled in Soy Sauce

1. Make the sauce: Pour the wine and mirin into the pot.

Japanese Style Quail Grilled in Soy Sauce recipe

2. Bring to a boil on a high fire, medium and small fire for 2 minutes to evaporate the alcohol.

3. Add soy sauce and sugar.

4. Bring to a boil on high heat, then simmer for 10 minutes, or until the moisture has dried up to about 70% of the original. At this time, the sauce has evaporated about 150-200 ml. Turn off the heat and set aside.

5. Handling quail: Remove the head and feet of the quail, and then remove all bones except the wings. Be careful in this step, don't pull it hard, follow the direction of the bone, and add a knife to assist in the removal. After removing the bones, drain the water.

6. Spread a thin layer of oil on the steak pan over medium and low heat. If you use the grill directly, you can omit this step.

7. Soak the quail quickly in the sauce.

8. Then fry with the skin facing up.

9. When the meat starts to turn yellow, dip it in the sauce again, and then continue to fry the skin side up.

10. Fry until the meat starts to burn, turn over and fry the skin.

11. When the skin starts to brown, soak the quail quickly, fry the quail with the skin facing up, turn it over, and then fry until brown.

12. Cut the quail into bite-sized pieces. If it is about 100 grams of quail, cut into four pieces. Serve on a plate and sprinkle with a little Shichi powder.

Tips:
1 If you don't have quail, you can use chicken instead.
2 If you don't have Shichimi powder, you can use Sansho powder or white pepper powder.
3 For quail, it is recommended to start from the breastbone. In the process of removing the bone, you must patiently figure out the direction of the bone, pull it according to the direction, or cut it with a knife.
3 If conditions permit, grilling with charcoal is the most ideal. In addition, the steak pan is the best choice. Compared with the pan, it can better simulate the effect of grilling.
4 As the pot gets hotter and hotter, there will be more sauce residues, and the roasting speed will also increase. Therefore, the fire size should be controlled according to the situation. Unfamiliar situation.