Thanksgiving Japanese Fusion Cooking - Quail Yakitori and Turkey Cranberry Korokke with Miso Gravy

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness and acidity of mirin.

sake

🥗Healthier: cooking sake

💰Cheaper: dry white wine

Cooking sake is more accessible and still provides flavor.

quail

🥗Healthier: chicken thighs

💰Cheaper: chicken breast

Chicken thighs offer similar flavor and texture at a lower cost.

Peel and boil 4 medium yellow potatoes until fork tender.

Drain the potatoes and toss them over heat until fluffy to remove excess moisture.

Season the potatoes with salt and freshly cracked black pepper, and add a healthy knob of butter, mashing until smooth. Set aside.

In a lightly oiled skillet over medium heat, add 1/2 pound of ground turkey and 1/4 cup of chopped dried cranberries. Season with Back Edies seasoning and cook until done.

Combine the cooked turkey with the mashed potatoes and gently fold them together. Set aside in the fridge to cool for about half an hour.

In a mixing bowl, prepare the marinade with 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, 2 tablespoons of mirin, 1 teaspoon of minced ginger, and 1 clove of minced garlic.

Prep the quail using kitchen shears by cutting off the first two joints of the wings and removing the backbone. Cut along the middle of the breastbone to create two halves.

Place the quail halves in a large freezer lock bag and pour the marinade over them. Refrigerate for about an hour.

After the potatoes have cooled, form small patties with a scoop of potato, adding shredded gruyere cheese in the middle, and cover with another layer of potato.

Set up a dredging station with all-purpose flour, eggs, and panko breadcrumbs, and dredge the patties before frying.

Soak skewers for at least 30 minutes to prevent burning, then thread the marinated quail onto the skewers, pushing through the meatiest parts of the thigh and breast.

Preheat the oven to the highest setting on the broiler. Place the skewers on a broiling rack and broil for about 10 minutes, turning halfway through, while watching closely to prevent burning.

Heat oil in a pot to about 375°F, and gently lower the breaded patties with a slotted spoon to avoid splashing. Cook until golden brown, which should take a few minutes.

To make a quick miso gravy, whisk together 2 cups of hot water with 2 tablespoons of miso, 1 tablespoon of prepared mustard, a dash of sesame oil, and a dash of soy sauce in a skillet until smooth, then add a flour water mixture to thicken.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens