Wild Boar and Autumn Vegetable Kasane-yaki, Layered Grill

●For the wild boar and autumn vegetable kasane-yaki, layered grill: sear the wild boar in a frying pan to color it, then blanch it in boiling water to remove excess fat. Rehydrate it in water with sake, ginger, and green onion added. Simmer it for 1 hour to absorb the flavor in a base combining dashi, dark soy sauce, sake, mirin, sugar, and dried red chili pepper. Cut it into suitable pieces. Brush it with fat rendered from the boar's back fat and sear it.
●For the pounded Chinese yam, butter-grilled: finely pound the Chinese yam, and shape it in a ring mold while pan-frying it in butter.
●For the deep-fried and steeped eggplant: cut the eggplant into suitable pieces. Plain-deep-fry it and soak it in clear-soup stock.
For the chestnut crackers and arrowhead crackers: peel each and cut them into suitable-thickness slices. Soak them in water, then pat them thoroughly dry, and plain-deep-fry them. Afterward, sprinkle with salt.
For the simmered matsutake mushroom: tear the matsutake mushroom into large pieces, and quickly simmer it over high heat in dashi, sake, mirin, and dark soy sauce. Cut it into suitable pieces.
For the green beans: trim them and boil them in salted water. Shock them in ice water to cool quickly. Afterward, soak them in cooled clear-soup stock. Cut them into a pine-needle shape.
For the sesame miso: add ground sesame, dark soy sauce, boiled-off sake, boiled-off mirin, and ichimi chili powder to white-ball miso, and heat it. Arrange it in the dish.