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Salad with Teriyaki Quail, Asparagus and Bok Choy
Teriyaki is a Japanese cooking technique and a marinade of mirin, sugar and soy sauce. The meat or fish is first marinated and then fried, creating a shiny coating.
Ingredients
Salad with Teriyaki Quail, Asparagus and Bok Choy
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM0.0
Cost per Serving
Food Cost Margin
Teriyaki
Sugar
/g
35.0 g
0%
Soy Sauce
/g
45.0 g
0%
Quail
/pc
5.0 pc
0%
Sesame Seeds, mixed
/g
10.0 g
0%
Knorr Rock Sugar Honey 3kg
/g
20.0 g
0%
Garnish
White Asparagus, cooked
/g
20.0 g
0%
Veg, Siow Bak Choy (Baby Bak Choy)
/g
30.0 g
0%
Phase with Natural Butter Flavour
/g
5.0 g
0%
Knorr Teriyaki Sauce
/ml
50.0 ml
0%
Presentation
Sprigs Peas
/pc
20.0 pc
0%
/
Teriyaki
-
Sugar 35.0 g
-
Soy Sauce 45.0 g
-
Quail 5.0 pc
-
Sesame Seeds, mixed 10.0 g
Garnish
-
White Asparagus, cooked 20.0 g
-
Veg, Siow Bak Choy (Baby Bak Choy) 30.0 g
-
Phase with Natural Butter Flavour 5.0 g
-
Knorr Teriyaki Sauce 50.0 ml
Presentation
-
Sprigs Peas 20.0 pc
Preparation
-
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.
-
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.
-
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.
