Prep Time: 15 minutes
Prep Time: 5 minutes
Ready In: 20 minutes
5 tbsp soya sauce
5 tbsp mirin
1½ tbsp brown sugar
1 piece of ginger
1 clove of garlic
1 quail, spatchcocked and deboned (can be substituted with poussin or partridge)
2 scallions or baby leaks
½ baby cauliflower, thinly sliced
1 tbsp butter
¼ cup of water
1 tbsp vinegar
1. Start by preparing the teriyaki sauce. Reduce the soya sauce, the mirin, and the brown sugar in a frying pan over a medium-high heat. Add 2 large slices of ginger, the garlic clove without its skin, and ½ of the chili. Allow this to reduce for about 8-10 minutes, until it becomes sticky and thick.
2. To prepare the quail, first remove the back bone with a pair of scissors, cutting down each side of the spine, and then press the body flat with the palm of your hand. Then, cut off the wings and remove the rest of the bones using a very sharp knife, by cutting around the bones and gently pulling them away from the flesh.
3. Cover the quail in the sticky teriyaki sauce, and place it onto an oven tray covered in foil. Half the white sections of the scallions, toss them in the teriyaki, and then place them on the tray with the quail. Keep the green section of the scallions for garnish. Put the tray under the grill at around 400°F (200°C) for 3-4 minutes.
4. In the meantime, prepare the pickled cauliflower by heating the butter over a high heat in a frying pan, and then add the cauliflower slices to the pan and allow them to caramelise.
5. Once the cauliflower has become golden on one side, add the water and the vinegar, and allow most of the liquid to boil off.
6. To serve, slice the other ½ of the chilli into very thin strips and slice the green tops of the scallions very finely, then use them to garnish the quail, scallions, and the cauliflower. Enjoy!