Quail Stuffed with Risotto and Eggs ~Brazen Youngster Style~ is a dish made by Sōma Yukihira in order to leave a visible result during the 2nd week of his Stagiaire at Shino's Tokyo. It was later modified by Kojirō Shinomiya to suit his menu.
Description[]
A French twist on a traditional Japanese dish: the oyakodon! Normally, the main ingredients in a oyakodon are chicken, eggs, rice, onions, and madeira sauce, Sōma decided to take the concept of the dish and recreate it using French cooking methods. A whole quail was pan-fried then roasted in the oven that was stuffed with a milky risotto with chicken and fried onions. The onions were also sweated to deepen the body. But, of course the risotto would normally leak out, but it was wrapped in cabbage!
Ingredients[]
- Whole Quail (Deboned, Poêlé, Rôti & Farce)
- Oil
- Parboiled Cabbage Leaf
- Salt Water
- Risotto
- Rice
- Milk
- Sautéed Chicken Mince
- Butter
- Diced Onions (Suer)
- Butter
- Soft Boiled Quail Eggs
- Seasonings
- Salt
- Black Pepper
- Fresh Cream
- Seasonings
- Sauce
- Madeira Sauce
- Sherry Vinegar (modified by Kojirō Shinomiya)
- Sweetening Mixture
- Honey
- Granulated Sugar
- Madeira Wine[1]
- Red Wine
- Fond de Veau
- Seasonings
- Soy Sauce
- Madeira Sauce
- Garnish
- Ground Parsley
Gallery[]
Madeira Sauce
Inside of Quail Stuffed with Risotto and Eggs
Real Facts[]
- Oyakodon (親子丼), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a kind of soup which is made with soy sauce and stock, and then served on top of a large bowl of rice. The name of the dish is a poetic reflection of the fact that both chicken and egg are used in the dish.[2]
- Risotto /rɪˈzɒtoʊ/ (Italian: [riˈzɔtto] or [riˈsɔtto]) is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its attractive yellow colour.[3]
- Madeira is a fortified wine made in the Portuguese Madeira Islands, off the coast of Africa. Madeira is produced in a variety of styles ranging from dry wines which can be consumed on their own as an aperitif to sweet wines usually consumed with dessert. Cheaper cooking versions are often flavoured with salt and pepper for use in cooking, but these are not fit for consumption as a beverage.[1]
Trivia[]
- The dish was modified by Kojirō Shinomiya, and is introduced as Cailles farcies au riz aux œuf façon "Garçon effronté" in Shino's Tokyo menu.