Gastronomixs

Quail cooked in master stock

In China, they often use master stock for the preparation of certain dishes. This master stock is made from soya sauce, rice wine, sugar, star anise, and ginger. The stock is used to cook meats and poultry which enhance the flavour of the stock. Bas gives it a Japanese twist in this variant. 

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Quail cooked in master stockEnlarge

Ingredients

 

 

quail

200

g

dashi

100

g

Japanese soy sauce

10

g

hoisin

25

g

sushi vinegar

1

 

star anise

1

slice

ginger

125

g

brown caster sugar

Preparation method

Serving suggestions

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