A roasted quail served on a bed of green leaves with mashed potatoes and brown sauce, presented on a white plate with a small bowl of sauce on the side.

Soy Sauce Quail with Smoked Potato

Serves Yield: 2 servings

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

TAGGED IN:

Poultry (80)Entrees (268)Oven (108)Foodservice Recipes (111)
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Products in Recipe

A 2-quart plastic bottle of Kikkoman Less Sodium Soy Sauce with a green label indicating 38% less sodium than regular soy sauce.

Less Sodium Soy Sauce

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