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Soy Sauce Quail with Smoked Potato

Image for Soy Sauce Quail with Smoked Potato
plate

Yield

Yield: 2 servings

kikkoman products used:

ingredients

Soy Sauce Marinade (Yield: 4 cups)
3/4 cup Kikkoman Less Sodium Soy Sauce
1 cup Kikkoman Sweet Soy Glaze
3/4 cup Kikkoman Double Fermented Soy Sauce
1/2 cup Chinese White Cooking Wine
1/2 cup Chinese Brown Sugar
2 1/4 cup Chicken Stock
1 tablespoon Star Anise
1/4 cup Garlic, crushed
1/4 cup Ginger, sliced

Potato Puree
2 cups Fingerling Potatoes, peeled and diced
3 tablespoons Cream
1 1/2 tablespoons Butter
Salt to taste

Quail
2 Whole Quail

directions

Soy Sauce Marinade:
In a medium pot over low heat, combine all ingredients and simmer for 30 minutes. Strain and reserve liquid on side.

Potato Puree:
In a small pot over low heat, add potatoes and water and cover. Cook potatoes until soft. Put the potatoes through a food mill and into a small pot. Add cream and butter and whisk until smooth. Season with salt to taste.

Quail:
Preheat oven to 400 degrees. In a small pot, bring soy sauce marinade to 150 degrees. Place 2 quails in the 150 degrees marinade and cook for 10 minutes. Remove quails from liquid and place on a roasting rack. Place quails in pre-heated oven for 2 minutes to crisp the skin. In a small sauté pan, bring 4 tablespoons of marinade to a boil. Place quails in pan and glaze the marinade over quails.

Recipe by Thomas Chen, Tuome, New York City, NY

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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