YAKI UDZURA (Broiled Quail or Pigeons)

Ingredients

• 4 whole birds Quail (or pigeons) (Use quail as individual servings or halve pigeons for plating. Must be prepared the day before cooking — washed, singed to remove pin feathers, and rubbed with salt.)
• 1 tablespoon Salt (For rubbing the birds the night before cooking.)
• 225 grams (approximately half a pound) Aburage (deep-fried tofu) cakes (Aburage is a Japanese deep-fried tofu available at Asian grocery stores. If unavailable, use firm tofu sliced into thick rectangles.)
• 4 tablespoons Olive oil (for frying the tofu) (Used to fry the aburage tofu cakes until golden.)
• 3 tablespoons Olive oil (for coating the birds) (Used to dip the birds before broiling to help them brown and crisp.)
• 4 tablespoons Plain flour (dry) (Dry flour only — do not make a wet batter. Coat the birds lightly after dipping in oil.)
• 200 grams White mushrooms (Sliced or left whole depending on size. Fried in oil until golden.)
• 2 tablespoons Olive oil (for frying the mushrooms) (Used to fry the mushrooms until tender and lightly browned.)
• 2 tablespoons, finely chopped Fresh parsley (Sprinkled over the finished dish just before serving.)

Instructions

1. 1The day before you plan to cook, prepare your quail or pigeons. If they are not already cleaned, remove any remaining feathers by quickly passing the skin over a gas flame or using kitchen tweezers — this is called singeing. Rinse the birds thoroughly under cold running water inside and out, then pat completely dry with paper towels. Rub the birds generously all over with salt, including inside the cavity. Place them uncovered or loosely covered on a tray in the refrigerator overnight. This salting step seasons the meat deeply and helps the skin dry out, which leads to a crispier result when broiling.
2. 2The next day, remove the birds from the refrigerator and allow them to come closer to room temperature while you prepare the tofu. Take approximately 225 grams (half a pound) of aburage tofu cakes. If the cakes are large, you may cut them so each piece is large enough to serve as a base for one bird or half a bird. Heat 4 tablespoons of olive oil in a frying pan over medium-high heat. When the oil is hot and shimmering, add the tofu cakes and fry them for 3 to 4 minutes per side until they are golden and slightly crisp on the outside. Work in batches if your pan is crowded — do not pile them on top of each other.
3. 3Once the tofu cakes are fried and golden, transfer them to a plate lined with paper towels to drain away the excess oil. Then move the drained tofu to an oven-safe dish and place it in a warm oven (around 80°C / 175°F) or simply set it in the warmest part of your kitchen. You want to keep the tofu warm without it drying out while you toast the birds. Keeping it warm ensures the finished dish is served hot all the way through.
4. 4Preheat your oven grill (broiler) to its highest setting, or prepare a very hot grill pan or cast iron skillet on the stovetop over high heat — you want intense, direct heat to get a crisp brown exterior. Pat the salted birds dry one more time with a paper towel. Pour 3 tablespoons of olive oil into a shallow bowl. Place 4 tablespoons of plain dry flour on a plate. Dip each bird into the olive oil, turning it so it is fully coated, then roll it lightly in the dry flour, shaking off any excess. Place the birds on the grill rack or in the hot pan. Turn them quickly and often — every 1 to 2 minutes — so all sides colour evenly. Broil or grill for approximately 12 to 15 minutes total, until the skin is a deep, crisp golden brown all over and the juices run clear when you pierce the thickest part of the thigh. If using pigeons, you may halve them lengthwise through the backbone for more even cooking and easier plating.
5. 5While the birds are broiling, heat 2 tablespoons of olive oil in a clean frying pan over medium-high heat. Add the white mushrooms (sliced if large, halved if medium, left whole if small). Fry them for 4 to 5 minutes, stirring occasionally, until they are golden brown and have released and reabsorbed their moisture. Do not overcrowd the pan — if your mushrooms are piled up, they will steam rather than fry. Season lightly if desired, but note the original recipe does not call for additional seasoning. Set the fried mushrooms aside ready for plating.
6. 6Remove the warm fried tofu cakes from the oven and arrange them on a serving platter or individual plates. Place one whole quail (or one half pigeon) directly on top of each tofu cake. Arrange the fried mushrooms around the birds on the platter. Sprinkle the chopped fresh parsley generously over everything. Serve immediately while piping hot — this dish is best enjoyed the moment it is plated, as the crisp skin and warm tofu are at their best straight from the heat.