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, treacle 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.
Allergens & dietary requirements
- Fish
- Gluten
- Soy
- Sesame seed
Ingredients
- quail
- 200 g dashi
- 100 g Japanese soy sauce
- 10 g Hoisin sauce
- 25 g sushi vinegar
- 1 star anise
- 1 sheet ginger
- 125 g brown sugar
Preparation method
- Bring all the ingredients to the boil and lightly bind with xanthan gum. Allow to cool.
- Clean the quails, pull vacuum individually with about 150ml of the master stock, and marinate overnight.
- Cook in a hot water bath at 70°C for approximately 30 minutes.
Serving suggestions
- Serve as a main dish with a noodle preparation and pickled cucumber.
- Clean the meat off the bones and use as a component in a salad with butterhead lettuce, cucumber, and radish.
