| 11 | 30 | 289 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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.
For packets:
| Grain | 0.6 |
| Meat | 1.5 |
| Vegetables | 2.9 |
