INGREDIENTS

INSTRUCTIONS

  IN ADVANCE:
Place Boned Duck or CHocken breast skin side up on a flameproof dish and
sprinkle with 1 scant t of salt.  Cover, refrigerate, and let sit for 3
hours.
  TO COOK:
Preheat the grill to it's highest point.  Meanwhile, pour Sake over the
Chicken or Duck and steam for 7 minutes.  Remove the from steamer, and
grill 3" from heat for 2 minutes.  Cool to room temperature, cut breasts
into 1/4" slices and serve.
From "Recipes-The Cooking of Japan" from Time-Life International, c1965.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip

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