Each serving is wrapped up in parchment paper so when diners untie it, they are met with a burst of aromas and textures.
- Cook Time
- Prep Time
- 4 ServingsServings
- Sake-Soy Sauce
- 1/2 cup sake
- 1/4 cup reduced sodium soy sauce
- 1 tablespoon canola oil
- 2 teaspoons freshly grated fresh ginger
- 1/2 tablespoon finely chopped garlic
- 1/2 teaspoon black pepper
- 4 sheets parchment paper, 15 x 15 inches
- 6 oz pre-cooked soba noodles
- 16 fresh shitake mushrooms, stems discarded
- 1/4 cup bamboo shoots
- 12 spears fresh asparagus, trimmed and cut in half
- 4 fresh sea bass fillets, scaled and skin removed, about 3 oz each
- 4 pieces butchers’ twine, each about 8 inches long
1. In bowl, combine sauce ingredients and stir until well-combined. 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 center of parchment paper. Repeat three times.
3. Add 3 Tbsp (45 mL) sake-soy sauce and bring all sides of packet toward center to close. Tie air-tight with string. Repeat process three times until four packets are made. 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.
Source: Canola Info