Yaki Udzura (Broiled Quail or Pigeons)

Ingredients

• quail or pigeons
• 0.5 pound aburage (bean curd paste)
• tofu cakes
• olive oil
• salt
• dry flour
• white mushrooms
• fresh parsley

Instructions

1. Prepare the quail or pigeons the day before by washing, singeing, and rubbing with salt.
2. Refrigerate the prepared birds in a cool place overnight.
3. The next day, fry half a pound of aburage and the tofu cakes in olive oil.
4. Set the fried tofu and aburage in a warm place to drain off excess oil.
5. Dip the birds in olive oil.
6. Coat the oiled birds lightly in dry flour.
7. Toast the birds over a red-hot fire, turning quickly until they are a crisp brown.
8. Fry the white mushrooms in oil.
9. Place each whole bird or half bird on top of the fried tofu.
10. Arrange the fried white mushrooms around the birds.
11. Sprinkle with chopped fresh parsley and serve very hot.