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Ingredients
  • 2 x 280g salmon fillets, pin-boned and scaled
  • 1 tbsp cornflour
  • 2 tsp vegetable oil
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake
  • 2 tsp sugar
  • 2 thin spring onions, finely sliced, to serve
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