Tare Grilled Duck Hearts Recipe – Miso Mushrooms & Crispy Tofu Fusion

Tare Grilled Duck Hearts Recipe

This tare grilled duck hearts recipe combines tender, flame-grilled duck hearts glazed in a rich Japanese tare sauce with miso-roasted mushrooms and crispy tofu. Featured on CombiNation, this dish highlights deep umami flavors and precise cooking techniques inspired by both Japanese and Irish culinary traditions.

The Inspiration

Inspired by Japan’s mastery of yakitori-style grilling and Ireland’s appreciation for hearty, robust ingredients, this dish brings together bold flavors and thoughtful technique. Duck hearts are treated with a repetitive glazing and grilling method using tare sauce, building layers of caramelization and depth. Paired with miso-glazed mushrooms and lightly fried tofu, the plate balances richness, texture, and umami. This recipe reflects Craig Wong’s fusion philosophy—elevating offal and humble ingredients into a refined, restaurant-quality dish through precision and balance.

Ingredients

Tofu

• 4 x 2-inch (5 cm) cubes firm silken tofu
• Cornstarch, to coat
• Oil, for frying

Miso Roasted Mushrooms

• 4 small cluster brown shimeji mushrooms
• ¼ cup (60 ml) red miso
• ¼ cup (60 ml) honey
• 4 teaspoons (20 ml) water, warm

Tare Sauce

• 4 cups (1 L) water
• 2 4-inch (10 cm) squares kombu kelp
• ¼ ounce (10 g) katsuobushi (bonito flakes)
• 3 tablespoons (45 ml) soy sauce
• 3 tablespoons (45 ml) mirin
• 2 tablespoons (30 ml) cornstarch + 3 tablespoons (45 ml) water
• 3 teaspoons (15 ml) yuzu or lemon juice

NOTE

This makes extra sauce; the quantity is needed to fill a cylinder or pitcher for the cooking method that requires repeated dipping of the skewer. Reserve extra for another cooked preparation or discard.

 Tare Grilled Duck Heart

• 4 duck hearts, cleaned
• Salt and pepper
• Tare Sauce, for brushing

 Garnish

• Togarashi pepper, shiso leaves, bonito flakes

Special equipment

• Skewers, tall glass, grill or grill pan

Method

For the Tofu

• Heat oil in a heavy pot to 350 F (175 C) for deep frying.
• Place tofu cubes between two layers of paper towels and lightly press to remove some moisture. Be careful not to break.
• Lightly coat tofu cubes in cornstarch and deep fry until the outside is crispy.

For the Miso Roasted Mushrooms

• Preheat oven to 475 F (245 C).
• Mix miso, honey, and water together in a bowl to make a glaze.
• Brush glaze over mushroom clusters and roast in oven for 4-5 minutes or until golden brown.

For the Tare Sauce

• In a large pot, make dashi stock by bringing water to a boil with kombu. Once boiling, turn heat to low and steep kombu for 15 minutes.
• Bring water back up to boil. Add katsuobushi and remove from heat. Steep for 1 minute and strain. Return to pot. Add soy and mirin and return to a boil.
• Make a slurry with cornstarch and water. Add to sauce and allow it to thicken slightly.
• Add yuzu juice, remove from heat and cool slightly.
• Reserve a bit of the sauce for plating and pour the rest into a tall glass for grilling the duck hearts.

For the Tare Grilled Duck Hearts

• Preheat a grill pan over medium heat, brush lightly with oil.
• Thread the duck hearts onto a skewer. Season with salt and pepper.
• Dip the skewer into the glass filled with Tare sauce and coat.
• Lift the skewer from the sauce, drain, and then transfer to the grill pan and grill on one side until just starting to crust.
• Before flipping, return the skewer to the sauce, coat, drain and return to the pan to cook the other side.
• Repeat grilling and dipping for 7-8 minutes until duck hearts are sticky and charred, but still medium on the inside.

To Serve

• Spoon some of the reserved sauce over mushroom and duck heart.
• Spoon sauce onto middle of a serving plate.
• Place a mushroom, grilled duck heart, and a cube of tofu in a tight cluster on the center of the plate.
• Garnish with shiso leaves. Dust with togarashi and sprinkle the tofu cube with bonito flakes.

Serving Suggestions

This tare grilled duck hearts recipe is best served as part of a shared small plates menu or as a standout appetizer in a multi-course meal. The rich tare glaze and umami-forward components pair beautifully with steamed rice, pickled vegetables, or a light miso soup to balance the intensity of flavors. For drinks, consider pairing with a crisp Japanese lager, sake, or a light-bodied red wine that complements the savory, caramelized notes of the dish. When entertaining, present the components neatly clustered on each plate to highlight the contrast of textures and colors, creating a refined and visually appealing dining experience.

Final Thoughts

This tare grilled duck hearts recipe showcases how technique and balance can transform bold, unconventional ingredients into an elegant dish. The layered glazing of the duck hearts, combined with earthy mushrooms and crispy tofu, creates a harmony of textures and deep umami flavors. Inspired by CombiNation, this recipe reflects the fusion of Japanese precision with Irish heartiness, delivering a dish that is both adventurous and deeply satisfying.