Duck Tsukune Recipe

Hayato Menu

1. 1

   Prepare skewers

   Soak bamboo skewers in cold water for 20 minutes to prevent burning on the grill.

2. 2

   Make glaze and seasoning

   In a small bowl, whisk together soy sauce, sake, and mirin with the sugar until the sugar dissolves. Add salt and white pepper to taste. This will serve as the glaze and seasoning base for the meat.

3. 3

   Combine the duck mixture

   In a large mixing bowl, combine ground duck meat and duck fat. Add minced onion, garlic, and grated ginger; mix until evenly distributed. Fold in finely chopped green onions, egg, breadcrumbs, sesame oil, and the prepared glaze. Mix with light, folding motions until the mixture becomes cohesive and slightly sticky.

4. 4

   Season and bind

   If the mixture is not cohesive, rest it for 10 minutes in the refrigerator. If it’s still loose, add a teaspoon more breadcrumbs. The mixture should hold its shape when formed around a skewer.

5. 5

   Shape onto skewers

   With wet hands, take portions of the duck mixture and wrap around each bamboo skewer, forming 2–3 small oval meat portions per skewer. Alternatively, shape into meatballs about 2–3 cm in diameter and thread them onto the skewers.

6. 6

   Preheat grill

   Preheat a grill, grill pan, or broiler to medium-high heat. Lightly brush the grates with vegetable oil to prevent sticking.

7. 7

   Cook the tsukune

   Grill the skewers, turning frequently, until the exterior is browned and the internal temperature reaches 74°C (165°F), about 8–12 minutes total depending on thickness. Brush with glaze during the last 2–3 minutes of cooking to build a glossy lacquer.

8. 8

   Finish and serve

   Remove from heat, sprinkle with sesame seeds, and serve immediately. Offer extra glaze on the side or a dipping sauce like ponzu if desired.