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Teriyaki

Garnish

  • White Asparagus, cooked 20 g
  • Veg, Siow Bak Choy (Baby Bak Choy) 30 g
  • Phase with Natural Butter Flavour 5 g
  • Knorr Teriyaki Sauce 50 ml

Presentation

  • Sprigs Peas 20 pc
  1. Teriyaki

    • Boil the sugar with the mirin and soy sauce and allow to cool.
    • Cut the quail breasts and vacuum seal with half of the teriyaki sauce.
    • Clean the legs and vacuum seal with the rest of the teriyaki sauce.
    • Cook the quail legs for 40 minutes at 67°C in a combi steamer.
    • Cook the quail breasts for 20 minutes at 67°C in a combi steamer.
    • Roast the sesame seeds in a dry pan.
    • Remove the quail breasts and the legs from the vacuum bag.
    • Glaze the quails with the teriyaki sauce in a Teflon pan and sprinkle them with sesame seeds.
  2. Garnish

    • Cut the asparagus into pieces and the bok choy into strips.
    • Fry the asparagus with the bok choy on a high fire in some Phase.
    • Add 50gm Knorr Teriyaki Sauce to the vegetables.
  3. Presentation

    • Divide the asparagus over the plates with the bok choy.
    • Place the teriyaki quail on top and add the rest of the vinaigrette.
    • Garnish with the crazy pea.


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