6 tablespoons brown sugar
With a potato peeler, cut carrots and zucchini into long strips. Place in a bowl with 3 tablespoons of soy sauce, the juice and zest of one lime and half 4 tablespoons sugar.
For glaze, place in a skillet ls group over medium heat mirin, sake, remaining sugar, soy sauce, vinegar, ls group rice wine, and the juice and grated the remaining files. Reduce 10 minutes to obtain a consistent syrup.
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