|10 min||20 min||4|
|1/2 cup||Saké (sauce)|
|3 tbsp||Soy sauce, low sodium (sauce)|
|1 tbsp||Canola oil (sauce)|
|2 tsp minced||Ginger root (sauce)|
|1/2 tbsp||Garlic (sauce - minced)|
|1/2 tsp||Black pepper (sauce)|
|171 gm||Japanese noodles, soba, cooked (packets)|
|16 mushroom(s)||Shiitake mushrooms, raw (packets - stems discarded)|
|1/4 cup pieces||Bamboo shoots (packets)|
|12 medium spear(s)||Asparagus (packets - trimmed and cut in half)|
|4 fillet||Sea bass (packets - scaled and skinned removed)|
1. In bowl, combine sauce ingredients. Set aside.
2. Lay one sheet of parchment paper on table. Place one quarter of cooked soba noodles, 4 shitake mushrooms, bamboo shoots, 6 asparagus pieces and one piece of sea bass in centre of parchment paper. Repeat three times.
3. Add 3 tbsp. (45 mL) sauce and bring all sides of packet toward centre to close. Tie air-tight with string. Repeat process three times until four packets are made.
4. Place on baking sheet and bake at 400 °F (200 °C) for 15 to 20 minutes depending on thickness of the fish. Serve hot, instructing diners to unwrap parchment paper.