Directions:
- Combine the miso, sake, sugar and scallions in a small saucepan over medium heat. Bring to a simmer and cook, stirring, until thick, about 5 minutes. Let cool, then transfer to a large bowl and whisk in the vegetable oil.
- Pat the quail dry. Add to the bowl with the miso mixture and toss; cover and refrigerate 1 hour.
- Preheat the broiler. Line a shallow baking pan with foil. Arrange the quail in the pan in a single layer. Broil, rotating the pan as needed, until the quail are browned in spots and cooked through, about 8 minutes per side.
- Photograph by Con Poulos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 453.78 Kcal (1900 kJ) | ||
| Calories from fat | 227.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.32g | 39% | |
|---|---|---|---|
| Cholesterol | 127.47mg | 42% | |
| Sodium | 1373.42mg | 57% | |
| Potassium | 103.07mg | 2% | |
| Total Carbs | 14.28g | 5% | |
| Sugars | 6.18g | 25% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 37.45g | 75% | |
| Vitamin C | 13.9mg | 23% | |
| Iron | 6.8mg | 38% | |
| Calcium | 57.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 194.34 Kcal (814 kJ) | ||
| Calories from fat | 97.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.85g | 39% | |
|---|---|---|---|
| Cholesterol | 54.59mg | 42% | |
| Sodium | 588.19mg | 57% | |
| Potassium | 44.14mg | 2% | |
| Total Carbs | 6.11g | 5% | |
| Sugars | 2.65g | 25% | |
| Dietary Fiber | 0.86g | 8% | |
| Protein | 16.04g | 75% | |
| Vitamin C | 6mg | 23% | |
| Iron | 2.9mg | 38% | |
| Calcium | 24.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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