The Best Online Cooking Videos
Already have an account? Sign In
Previewing

Quail Yakitori with Baby Leeks & Cauliflower

(10:17)
5
stars
Ready In
Prep Time
Cook Time
Andrew Kojima
Andrew Kojima
97 Followers
Using a homemade teriyaki sauce, flavored with fresh ginger, chili and garlic, pickled and caramelised cauliflower, and delicious quail, Andrew's version of a classic Japanese Yakitori, is truly unique. Join Andrew Kojima in this Grokker Premium Video as he explores contemporary Japanese food, using wonderful British meat and poultry.

Cooking Recipe

Servings: 2
Prep Time: 15 minutes
Prep Time: 5 minutes
Ready In: 20 minutes

Ingredients:
5 tbsp soya sauce
5 tbsp mirin
1½ tbsp brown sugar
1 piece of ginger
1 clove of garlic
1 chili
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

Directions:
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!

Quail Yakitori with Leeks
Other Videos You Might Like
Easy Blender Pancakes
Maya Adam
4:31
Asian-Inspired Chicken
Stephanie O'Dea
4:21
Zucchini Pasta & Pesto
Leah Putnam
8:54
Sweet Potato Chili
Stephanie O'Dea
4:10
Honey-Baked Salmon
Joanne Cooke
5:08
One-Pot Chicken Dinner
Joanne Choi
6:57
Homemade Pot Stickers
Linda Anusasananan
6:19
Korean Soft Tacos
Stephanie O'Dea
3:51
Lemon & Herb Chicken
Maya Adam
6:42
Indian Butter Chicken
Ryan Isaak
8:03
Five-Cheese Macaroni
David Lawrence
7:44
Healthy Collard Wraps
Talya Lutzker
30:19
Indian Dry-Rub Chicken
Maya Adam
12:26
Chicken Nuggets
Maya Adam
5:03
Lentil and Kale Stew
Stephanie O'Dea
4:25
Chicken Involtini
Loyd Grossman
11:20
Baked "Fried" Chicken
Doc Ward
6:46
Buttermilk Fried Chicken
David Lawrence
10:42
Shrimp Chow Mein
Linda Anusasananan
7:01
Prawn Pad Thai
Maya Adam
9:01
Chicken Noodle Soup
Stephanie O'Dea
4:37
Sausage Kale Pasta
Joanne Choi
7:57
Shrimp Pad Thai with Eggs
Chef Tomm
6:02
Testimonial
Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
It's free and easy to join
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos