Roast Partridge Breast Balls

• 8 A-grade nori sheets, about 6 × 6 cm (2½ × 2½ in) each
• 8

Toast the nori sheets over a gas flame and then set aside. Place a partridge, breast side down, on a board and, using a sharp knife, cut through the skin following the backbone. Use your fingers to separate the skin from the flesh, being careful not to tear the skin. Remove the skin completely and set aside.

Remove the two breasts from the partridge and weigh to make about