Mushi Kiji (Roast Pheasant)

Ingredients

• 1 pheasant
• 1 pound Japanese almonds
• 1.5 cupfuls rice paste
• 3 cupfuls mirin sauce
• 0.5 cupful cooking sauce
• 1 tablespoonful sugar
• salt
• pepper
• mixed spices
• oil

Instructions

1. Wash and singe the pheasant, then rub well with salt.
2. Place in a deep dish and cover with three cupfuls of mirin sauce, or more if needed to fully cover the bird.
3. Leave in a cool place overnight, then drain off all liquid.
4. Blanch and chop the almonds very fine.
5. Add the chopped almonds to the rice paste with the sugar, a little salt, a quarter cup of cooking sauce, and a pinch of mixed spices; stir all together.
6. Stuff the pheasant with the almond and rice paste mixture.
7. Sew up and truss the bird.
8. Pour boiling hot olive oil or goma-seed oil over the pheasant and place in a hot oven.
9. Roast until tender, about one hour, adding the remaining cooking sauce little by little and basting frequently.
10. Cook for a half-hour longer.
11. Place on a hot platter and garnish with flower petals and water cress.