INGREDIENTS
- 8 quail
- a small bunch of fresh basil and half a lemon for filing
- vegetable oil for greasing
For the marinade:
- 3 st. l. dark sesame oil
- 2 hours. L. sesame seeds
- 2 cm fresh ginger root
- 3 garlic cloves
- 4 tsp. soy or fish sauce
- 3 tsp. Japanese culinary wine Mirin
- 4 hours. L. white wine vinegar
- 1 st. l. brown sugar
STEP-BY-STEP PREPARATION FOR PREPARATION
Step 1
With the help of kitchen scissors cut out the spine from the quails and spread them in the manner of tobacco chickens.
Step 2
For marinade, ginger and garlic on grater. Thoroughly mix all the ingredients of the marinade, put a quail in it, cover with a film and put marinade in the refrigerator for 6 h.
Step 3
Take quail from the refrigerator for 2 h before cooking - that they "warmed up", dried from the marinade and put on a well-warmed and greased grill with a backrest. Cover the barbecue with a lid so that the quails are slightly swallowed, 6 min. Remove the lid, turn the quail, turn the lid back on and cook until ready, another 15 min.
Step 4
If you cook in the oven, preheat it to 220 ° C. Put the quail on the foil-lined lattice, put in the oven. In 5 minutes Reduce the temperature to 160 ° C and bake for about 25 min.
Step 5
Serve the quail according to 2 per serving on heated plates lined with basil leaves. Before serving, lightly sprinkle the quail with lemon juice.
Source: gastronom.ru