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
Teriyaki

Garnish
Presentation
Teriyaki
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Sugar 35.0 g
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Soy Sauce 45.0 g
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Quail 5.0 pc
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Sesame Seeds, mixed 10.0 g
Garnish
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White Asparagus, cooked 20.0 g
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Veg, Siow Bak Choy (Baby Bak Choy) 30.0 g
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Phase with Natural Butter Flavour 5.0 g
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Knorr Teriyaki Sauce 50.0 ml
Presentation
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Sprigs Peas 20.0 pc
Preparation
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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.
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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.
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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.