Sea Bass With Soba Noodles and Sake-Soy Sauce
Each serving is wrapped up in parchment paper so when diners untie it, they are met with a burst of aromas and textures.
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Cooking tools:
- Butcher's twine
- Parchment paper
- Oven
- Baking sheet
- Mixing bowl
- Measuring spoon
- Spoon
Ingredients
- 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)
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