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mise en place

For some people this will be instantly recognizable. For people who do more American foods this will be a bit harder. A little hint: In the middle of the back you will see a port glass with port wine in it. The traditional version of this recipe calls for mirin (Japanese sweet rice wine). I don't stock mirin in the house. But I do keep port wine in the house and it works just fine in this dish. You could also use plum wine if you have that around. I have some I made but it is still aging.

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