Recipes from My Weekend in Austin
From my BIG BALLS! demonstration:
Tsukune are Japanese chicken meatballs that are cooked on a griddle, teppanyaki-style. The moment I tried making them with duck, I was hooked. Since my favorite thing about duck is often the crispy skin, I found a way to use the duck cracklings as a garnish to provide roasted flavor and needed textural contrast.
I started making these rice ball dumplings about 18 years ago after returning from my first trip to China. I had visited a dumpling house in Xian and became fascinated with presentation styles of standard Chinese pork farces. I came across this style in an old book and started playing around with it. It works every time without fail. The cooked rice soaks up any dipping sauce you put in front of your guests. This is the type of recipe you always see in restaurants and don’t think you can do yourself, but it will become one of your go-to showstoppers.
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