Somen Stuffed Aburage

Method5 steps · about 20 min

1. 1

   Step 1: Mix the 1 tbsp sugar, 2 tbsp rice vinegar, 2 tbsp soy sauce and 1 tbsp sesame oil in a bowl until the sugar dissolves. Set the dressing aside.

   Uses 1 tbsp sugar · 2 tbsp rice vinegar · 2 tbsp soy sauce · 1 tbsp sesame oil

2. 2

   Step 2: Break the 8 oz total dry somen from both bundles in half. Bring a pot of water to a boil and cook the noodles according to their package directions, about 1–2 minutes as the source guide. Drain immediately, rinse under cold running water and drain again.

   Cook somen · 2 minUses 8 oz dry somen noodles (2 individual bundles total) · Water for boiling and cold water for rinsing noodles

3. 3

   Step 3: Put all the cool, drained noodles in a mixing bowl. Toss with the entire prepared dressing, then mix in the 6 oz julienned ready-to-eat kamaboko and 8 oz prepared seaweed salad.

   Uses Cool cooked drained somen from 8 oz dry stock · Prepared sugar, rice-vinegar, soy and sesame dressing · 6 oz ready-to-eat cooked kamaboko (one block), julienned · 8 oz ready-to-eat seaweed salad (ocean salad)

4. 4

   Step 4: Take the 16 purchased seasoned inari-age pockets from their package and drain excess packing liquid. Open each pocket gently and fill it with a comfortable amount of the prepared noodle mixture. Do not force every bit of filling into the pockets; reserve any extra noodle mixture to serve separately.

   Uses 16 ready-to-eat seasoned inari-age pockets · Actual noodle mixture used to fill the sixteen pockets

5. 5

   Step 5: Serve the sixteen stuffed pockets promptly, slightly cool, with any extra prepared noodle mixture in a separate bowl. Or keep the prepared dish covered and refrigerated until serving chilled. Best eaten the day it is made; the source keeps leftovers for 1 day in the refrigerator.

   Uses Sixteen noodle-filled ready-to-eat inari-age pockets · Actual extra prepared noodle mixture, if any