Quail

 Iron Chef Hiroyuki Sakai's Third Dish

                Quail Risotto

                    Iron Chef Sakai cut the heads off of the quail

                       and cut them in half lengthwise. He then made

                        a mushroom risotto. He made a frying batter by

           mixing beer, buckwheat flour, and egg.

                 He then deep fried the quail and the heads.

Chicken on Mushroom Rice

Wooden Chef stir fried chicken tenders in sesame and olive oil.

  Some new potatoes were cut in halves and put in a circle on the

 plate. A can of mushrooms was chopped up and mixed with      

cooked rice. The mixture was put in the middle of the circle      

 of potatoes. The plate was heated in the microwave for one       

minute. I was supposed to use the beer battered baked chicken

 breast here, but I mistakenly used it on the cabbage roll dish.    

The dish was served with cilantro and Heinz® 57 sauce.            

Serves 4            

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