Grilled duck loin

Make small, grid-like cuts on the skin of the duck. Turn it over and lightly cut the flesh with a knife

Heat a frying pan and cook the skin side down without adding oil. Excess oil will come out, so remove it. (This oil will solidify when it cools. Set it aside and add it to soba noodles or stir-fries.) Once golden brown, flip it over and cook for a few minutes

Once the other side is lightly browned, add the sake, immediately cover with aluminum foil and steam in sake for about 5 minutes

After 5 minutes, add the combined ingredients (A), cover with 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 to evaporate the water. Pour the reduced sauce over the duck and grill for about 3 minutes

Remove the cooked duck to a cutting board and slice it into bite-sized pieces. Arrange on a plate, top with julienned green onions and shiso leaves, and drizzle with the remaining sauce to complete