Source: By Gene Kato, executive chef, Japonais restaurant, Chicago | Category: Entrees, Heart-Smart

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.

Sea Bass with Soba Noodles and Sake Soy Sauce


  • Sauce:
  • 1/2 cup sake 125 mL
  • 3 Tbsp sodium reduced soy sauce 45 mL
  • 1 Tbsp canola oil 15 mL
  • 2 tsp finely grated fresh ginger 10 mL
  • 1/2 Tbsp finely minced garlic 7 mL
  • 1/2 tsp black pepper 2 mL
  • Packets:
  • 4 sheets parchment paper, 15 x 15 inches (38 x 38 cm)
  • 6 oz pre-cooked soba noodles 170 g
  • 16 fresh shitake mushrooms, stems discarded
  • 1/4 cup bamboo shoots 60 mL
  • 12 spears fresh asparagus, trimmed and cut in half
  • 4 fresh sea bass fillets, scaled and skin removed, about 3 oz (90 g) each 
  • 4 pieces butchers’ twine, each about 8 inches (20 cm) 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.


4 servings

serving size

1 fillet packet

nutritional analysis

Per Serving

Total Fat7 g
Saturated Fat1 g
Cholesterol55 mg
Carbohydrates27 g
Fiber5 g
Sugars6 g
Protein31 g
Sodium495 mg
Potassium806 mg