Quail marinated in plum wine, barley miso and ginger

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For the marinade

  • 200ml/7fl oz plum wine
  • 3 tsp barley miso (available from larger supermarkets and Asian supermarkets)
  • 4 tsp umeboshi paste (available from Asian supermarkets)
  • 5 tsp soy sauce
  • 4 tsp sesame oil
  • 2 tsp grated fresh ginger
  • 1 tsp finely chopped garlic

For the quail

  • 2 quails, de-boned and cut in half, leaving breast and thigh together

To serve

  • ¼ daikon, very finely sliced into sticks (julienne) and placed in iced water
  • 4 large shiso leaves
  • 1 sharon fruit, cut into 1cm/½in cubes or balls
  • 1 mango, cut into 1cm/½in cubes or balls
  • pinch sancho pepper
  • pinch sea salt flakes

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