Fried quail with miso paste

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Servings: 6

Whole quails look elegant and festive on a plate; this dish will always be a table centerpiece. To give the bird an unusual, exotic flavor, prepare it Asian-style by marinating the quail in a mixture of miso, sake, sugar, vegetable oil, and green onions. Small quail carcasses will only need an hour to infuse the delicious flavors of this marinade. Grill them for a few minutes in the oven and enjoy the juicy, tender meat covered in a crispy crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup white miso paste
1/3 cup sake
3 tablespoons of sugar
4 green onions, white and light green parts only, chopped
1 tbsp. vegetable oil
12 half-cut quails (about 1 kg)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: miso (soybean paste), sake, sugar, green onions, quail

Cooking the dish according to the recipe:

Combine miso paste, sake, sugar, and green onions in a small saucepan. Bring to a boil over medium heat and simmer, stirring, until thickened, about 5 minutes. Let cool, then pour the mixture into a large bowl and stir in the vegetable oil.
Pat the quail dry with paper towels. Place them in a bowl with the miso mixture and toss to coat; cover and refrigerate for 1 hour.

Preheat the oven to broil. Line a shallow baking dish with foil. Arrange the quail in a single layer. Grill, rotating the dish as needed, until the quail are golden brown and cooked through, about 8 minutes per side.

Categories:

recipe / Main courses / Bird / Food Network - recipes / Asian cuisine

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