Grilled duck loin

The duck meat is cut into small, lattice-like cuts at the skin. Turn it over and lightly cut the flesh with a knife.

Heat the frying pan and cook it from the skin without adding any oil. Remove excess oil as it will come out. (This oil will harden as it cools. Save it separately and add it to your soba noodles or stir-fry.) When it's browned, turn it over and cook for a few minutes.

Once the back is lightly cooked, add the sake, then immediately cover with aluminum foil and steam the sake for about 5 minutes.

After 5 minutes, add the combined [A], add the aluminum foil again, turn off the heat and let it steam for about 10 minutes.

After about 10 minutes, remove the aluminum foil and heat it over a heat to remove any moisture. Bake the boiled sauce over the duck for about 3 minutes.

Remove the grilled duck on a cutting board and slice it into easy-to-eat sizes. Arrange it on a plate, topped with shredded green onions and shiso leaves, and start spinning the remaining sauce to finish.