Whole carcasses of quail on a plate look very elegant and festively, such a dish will always become a table decoration. And so give the bird an unusual exotic flavor, cook it in Asian-style pre-marinated quail in a mixture of white soya paste miso, sake, sugar, vegetable oil and green onions. Small quail carcasses will be enough for 1 hour, to enjoy the marvelous tastes of this marinade. Fry them for a few minutes in the oven in grill mode and enjoy juicy tender meat covered in crispy crust. друзьями: 
Time: 1 hour. 40 min Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. white miso soybean paste
- 1/3 Art. sake
- 3 tbsp. l Sahara
- 4 feathers of green onions, only white and light green parts, chopped
- 1 tbsp. l vegetable oil
- 12 half-finished quails (approximately 1 kg.)
Recipes with similar ingredients: miso (soybean paste), sake, sugar, green onion, quail
Recipe preparation:
- Mix miso paste, sake, sugar and green in a small saucepan bow. Bring to a boil over medium heat and cook, stirring, to thickening, about 5 minutes. Cool, then pour the mixture into a large bowl and stir in vegetable oil.
- Dry the quail with paper towels. Put them in a bowl with a mixture of miso and mix; cover and refrigerate for 1 hour.
- Preheat the oven in grill mode. Shallow shape for baking foil. Spread the quail in a single layer. Grill in the oven, turning if necessary form the other side until the quail is browned and fried, about 8 minutes on each side.
