We got some yamame with the sake. I'll go ahead and salt grill it.

All right.

4. Fry until both sides are browned.

5. Cover in sweet sauce made with soy sauce, sugar, sake and mirin.

Reduce the sauce until it clings to the meat.

This is coming out nicely ♪

There seems to be something lacking flavourwise.

When finished, remove from fire. Let rest for a bit for the juices to settle before carving.

We have some fresh wasabi I picked the other day.

How about using that for garnish?

・Broiled Pheasant