Preparation

调味鸟

• 在一个小碗中，将红糖，芝麻，生姜，香菜，芥末和盐混合在一起。
• 用油在整个油中摩擦鹌鹑，然后在调味料上使用大部分在鸟的肉的一侧。
• If using semiboneless quail, consider skewering them, using two skewers threaded through each side as shown in the photo, for easier handling.

Make the glaze

• 在一个小锅中，将mirin，清酒，姜，大蒜，芝麻油和酱油搅拌，然后煮沸。慢火煮并煮熟，偶尔搅拌，直到减少到约1/2杯，10到20分钟。搁置。

Make the butter

• In a small bowl, combine the brown sugar, ginger, and soy sauce, and allow to sit for 5 minutes for the flavors to develop. Add the butter, and stir to combine. Set aside.

Grill and glaze the quail

• Prepare a high (500°F to 600°F) gas or charcoal grill fire. Oil the grate.
• 烧烤鹌鹑，乳房侧面，直到皮肤有漂亮的烤痕迹。3至4分钟。将鸟翻转过来，用釉料刷，然后在那一侧再煮1至2分钟。
• Finish grilling the birds over indirect heat: For a gas grill, simply turn off all but one of the burners and adjust the heat as necessary to maintain a temperature of 350°F.
• 对于木炭烤架，将鸟从烧烤架上简短地取出，然后取出烤架。用长柄钳将热煤储存到一侧。将炉子放到适当的位置。将烤箱温度计放在冷却区域上，关闭盖子，让煤燃烧，直到温度计读取约350°F。
• 鸟儿转移到冷却器的烤架and continue cooking, breast side up, brushing with the glaze every couple of minutes until the glaze is used up and the quail are medium rare or medium, 8 to 10 minutes. You may want to rotate the position of the birds so the same ones are not always closest to the heat.

黄油，装饰，并食用

• Transfer the birds to a cutting board, breast side up, and spread with some of the butter. Tent with foil for 5 minutes. Cut into halves, garnish with the chopped scallions and salt, and pass the remaining butter at the table.