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¼ cup mirin (Japanese sweet rice wine)
¼ cup light brown sugar (do not substitute dark brown sugar)
¼ cup soy sauce
4 6-ounce salmon fillets, skin removed (preferably cut narrow and tall, rather than wide and flat)
½ cup water
1 tablespoon rice vinegar
2 scallions, halved and sliced into fine strips
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1st Keep
 allansmiley
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