Grilled Duck Meatball Skewers — Duck Tsukune
An elevated Tokyo izakaya dish, hand-formed duck mince skewers grilled over high heat and basted in a rich tare glaze, served with a soft egg yolk dipping sauce and yuzu kosho.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 8 bamboo skewers 30 minutes. Combine 400g duck mince, 1 tsp grated ginger, 1 grated garlic clove, 2 sliced spring onions, 1 tbsp soy sauce, 1 tbsp sake, 1 tbsp potato starch, and 1 tsp sesame oil in a bowl. Mix vigorously by hand 1–2 minutes until sticky and cohesive.
Build
Divide duck mixture into 8 equal portions. Wet your hands and mould each portion firmly around a soaked skewer, forming a compact 8cm oval. Set aside on a tray.
Simmer
Combine 60ml soy sauce, 60ml mirin, 30ml sake, and 1 tbsp sugar in a small saucepan over medium heat. Simmer 4–5 minutes until slightly thickened and glossy. Set aside.
Grill 1
Heat a grill pan or barbecue to high heat. Grill skewers 3–4 minutes per side until cooked through and lightly charred.
Glaze
Brush skewers generously with tare and return to the grill 1 minute per side. Brush again and grill a final 30 seconds until deeply lacquered.
Plate
Place 1 egg yolk in each of 2 dipping bowls. Arrange 4 skewers per plate immediately alongside egg yolk bowls, 1 tsp yuzu kosho, and 0.5 tsp shichimi togarashi.
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