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This recipe yields 2 servings.
- ¾ cup soy sauce
- 6½ tbsp mirin 
- ¼ cup sake  or dry sherry
- 6 tbsp + 1½ teaspoons sugar
- 1 tsp grated fresh ginger
- 1 tsp minced garlic
- 2¼ lb Chilean sea bass or cod fillet, cut into 6 pieces
- 3 oz medium-width dried rice noodles
- 2 tbsp sesame seeds
- 2 cup chicken stock, or canned low-sodium chicken broth
- 2½ tbsp rice wine vinegar or white wine vinegar
- 1½ tsp Asian sesame oil
- 1 carrot, cut into 2-inch-long matchstick strips
- 1 leek, white and light-green parts only, cut into 2-inch-long matchstick strips and washed well
- ½ lb shiitake mushrooms, stems removed and caps sliced
- ½ lb spinach, stems removed and leaves washed
- 6 shiso  or basil leaves, sliced thin
- 2 tbsp chopped fresh chives or scallion tops
- In a shallow glass dish or stainless-steel pan, combine ½ cup of the soy sauce, 4 tablespoons of the mirin, the sake, 6 tablespoons of the sugar, ¾ teaspoon of the ginger and ¾ teaspoon of the garlic.
- Add the fillets and arrange them so that they are completely covered with the marinade.
- Let the Chilean sea bass marinate in the refrigerator for about 6 hours.
- Heat the broiler.
- Drain the and discard the marinade.
- Put the fish on a baking sheet and broil until the is just cooked through, about 5 minutes. 
- Meanwhile, in a medium pot, combine the remaining ¼ cup soy sauce, 2½ tablespoons mirin, 1½ teaspoons sugar, ¼ teaspoon ginger, ¼ teaspoon garlic, the chicken stock, rice wine vinegar and sesame oil.
- Bring to a boil over moderately high heat.
- ↑ Sweet sherry, while not as sweet as mirin, can be used in its place.
- ↑ A dry gewürztraminer or riesling from the Napa Valley or Alsace has almost the same balance of sweetness and acidity as the sake, and complements the ginger and shiso.
- ↑ In place of the shiso leaves, you can use basil.
- ↑ Chilean sea bass has a very different texture from that of other fish. Even when it is cooked to well-done, the remains soft. Since it doesn't firm up, you'll need to check its temperature to tell whether it's done. Stab a small bamboo stick into the middle of the fillet. Leave for a moment, pull it out and touch the end. If it's hot, the is ready.