Fried Quail Lollipops with Ponzu, Daikon & Scallion
Makes 4 Servings
|Japanese Lager (Sapporo, for example)|
Savory & citrusy with plenty of umami, these little lollipops make a great upscale bar snack.
Mix together the ponzu base and tamari in a small bowl.
Season the lollipops with salt & dust them with the rice flour.
Gently squeeze the quail meat around the bone & secure them each with a toothpick to hold the meat to the bone.
Pour the oil into a small pot and heat it to 350°F.
Fry the quail lollipops until cooked through. Move them to a paper towel to drain & carefully remove the toothpicks.
Dip each lollipop in the ponzu mixture & plate them with side dishes of additional ponzu and some grated daikon.
Toss the sliced scallion with a little sesame oil and (if desired) the flowers.
Sprinkle the scallion mixture across the plates.