Thanksgiving Japanese Fusion Cooking - Quail Yakitori and Turkey Cranberry Korokke with Miso Gravy Recipe Video
Japanese Influenced Thanksgiving cooking is today's special. Tender Quail yakitori skewers accompany the fluffy korokke with ground turkey and cranberries. As an added treat, they are stuffed with Gruyere, panko breaded to a crispy golden finish and topped with red miso gravy. Holiday traditions are alive and well and the flavors of Thanksgiving shine in this Asian fusion. Let me know in the comments how you make Thanksgiving your own and have a happy holiday!
Ingredients
| Quail | 6 Medium (Skinless) | |
| Potatoes | 4 Medium (Yellow potatoes used) | |
| Butter | 1 1⁄2 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Black pepper | 1⁄2 Teaspoon, ground | |
| Turkey | 1⁄2 Pound (Ground) | |
| Dried cranberries | 1⁄4 Cup (4 tbs), chopped finely | |
| Seasoning salt/Sage | 1⁄2 Teaspoon (Back Eddy's seasoning salt used) | |
| Gruyere cheese | 1 Cup (16 tbs) (Shredded) | |
| All purpose flour | 1 Cup (16 tbs) (For coating the patties) | |
| Eggs | 4 Medium (For coating the flour coated patties) | |
| Breadcrumbs | 1 Cup (16 tbs) (For coating the patties) | |
| The marinade for the yakitori | ||
| Soy sauce | 1 Tablespoon | |
| Sesame oil | 1 Tablespoon | |
| Mirin | 2 Tablespoon | |
| Ginger | 1 Teaspoon, minced | |
| Garlic | 1 Clove (5 gm), minced | |
| For the gravy | ||
| Miso | 2 Tablespoon | |
| Dijon mustard/Prepared mustard | 1 Tablespoon | |
| Sesame oil | 1 Dash | |
| Soy sauce | 1 Dash | |
Nutrition Facts
Serving size: Complete recipe
Calories 5420 Calories from Fat 2534
% Daily Value*
Total Fat 283 g435.7%
Saturated Fat 96.8 g484%
Trans Fat 0 g
Cholesterol 2117.9 mg706%
Sodium 6188.1 mg257.8%
Total Carbohydrates 303 g101%
Dietary Fiber 23.8 g95.1%
Sugars 46.6 g
Protein 405 g809.7%
Vitamin A 121.5% Vitamin C 365.3%
Calcium 191.1% Iron 408.6%
*Based on a 2000 Calorie diet
Things You Will Need
1. Skewers2. Broiler
Directions
MAKING
1. Take a pan and put in the peeled yellow potatoes and boil them till they are fork tender. Drain them and toss them over the heated pan until all excess moisture evaporates and the boiled potatoes are fluffy. Season with salt and add butter. Mash the boiled potatoes well until smooth and set it aside.
2. Take a lightly oiled skillet on a medium heat, put the ground turkey and add the chopped dried cranberries. Season the turkey with some seasoning salt and cook until the turkey is done.
3. Then combine the mashed potatoes with the turkey and fold them in well. Keep it aside to cool for about 30 minutes. (You can even put it in the refrigerator)
4. To prepare the marinade for the Yakitori, take a mixing bowl add sesame oil, soy sauce, Mirin, minced ginger and garlic and mix them well.
5. Take the skinned quail, cut off the first two joints of the wings, turn them over, cut and remove the entire backbone, and again turn them over and cut through the entire breast bone to get two halves. Once this is done to all the quail, put them all in a plastic zip lock bag and add the marinade to it and keep it in the refrigerate for about an hour to marinate.
6. Take the turkey and potato mix, spoon some into the palm of your hand, flatten it out and put some shredded Gruyere cheese on top of it and top that with another layer of the potato mix and make a patty. Make similar patties with all of the potato mix and dip them one by one in flour, eggs and breadcrumbs.
7. Take the marinated quail pieces and pierce in skewers into the meat through the thigh and the breast. Place all the skewed quail in the broiler for about 10 minutes turning them over.
8. Take a pan and boil oil to about 375 F and lower the prepared korokke and fry until golden brown.
9. To prepare the gravy, take a skillet with boiling water, add miso, Dijon mustard or prepared mustard with a dash of sesame oil and soy sauce and whisk it until very smooth. Use flour and water mixture to thicken it if required.
SERVING
10. Serve the Korokke with the gravy poured over the top along with the Yakitori sprinkled with dried cranberries over the top.
1. Take a pan and put in the peeled yellow potatoes and boil them till they are fork tender. Drain them and toss them over the heated pan until all excess moisture evaporates and the boiled potatoes are fluffy. Season with salt and add butter. Mash the boiled potatoes well until smooth and set it aside.
2. Take a lightly oiled skillet on a medium heat, put the ground turkey and add the chopped dried cranberries. Season the turkey with some seasoning salt and cook until the turkey is done.
3. Then combine the mashed potatoes with the turkey and fold them in well. Keep it aside to cool for about 30 minutes. (You can even put it in the refrigerator)
4. To prepare the marinade for the Yakitori, take a mixing bowl add sesame oil, soy sauce, Mirin, minced ginger and garlic and mix them well.
5. Take the skinned quail, cut off the first two joints of the wings, turn them over, cut and remove the entire backbone, and again turn them over and cut through the entire breast bone to get two halves. Once this is done to all the quail, put them all in a plastic zip lock bag and add the marinade to it and keep it in the refrigerate for about an hour to marinate.
6. Take the turkey and potato mix, spoon some into the palm of your hand, flatten it out and put some shredded Gruyere cheese on top of it and top that with another layer of the potato mix and make a patty. Make similar patties with all of the potato mix and dip them one by one in flour, eggs and breadcrumbs.
7. Take the marinated quail pieces and pierce in skewers into the meat through the thigh and the breast. Place all the skewed quail in the broiler for about 10 minutes turning them over.
8. Take a pan and boil oil to about 375 F and lower the prepared korokke and fry until golden brown.
9. To prepare the gravy, take a skillet with boiling water, add miso, Dijon mustard or prepared mustard with a dash of sesame oil and soy sauce and whisk it until very smooth. Use flour and water mixture to thicken it if required.
SERVING
10. Serve the Korokke with the gravy poured over the top along with the Yakitori sprinkled with dried cranberries over the top.
Editors Review
Japanese Influenced Thanksgiving cooking is here, people! Tender Quail Yakitori skewers accompany the fluffy Korokke with ground turkey and cranberries. As an added treat, they are stuffed with Gruyere, panko breaded to a crispy golden finish and topped with red miso gravy. You are going to love this Asian fusion dish, and I guarantee it!Chef
