Description
Soba Inari made with deep fried tofu pockets stuffed with soba both seasoned in a sweet and salty dashi based broth. Quick and easy to make, these are perfect for the summer and to pack in bento boxes!
Ingredients
Scale
Soba Inari
- 1 recipe of inari age (richly seasoned)
- leftover inari age seasoning liquid*
- 2 bundles of dry soba noodles (150g)
Toppings (suggestions)
- agedama (tempura bits)
- scallions
- toasted sesame seeds
- cucumbers
- Japanese pickled
- pickled ginger
- edamame
- perilla leaves
Instructions
- Cook the soba noodles following directions on package. Drain the water using a strainer and then rinse with cold water to cool.
- Open the inari age all the way to the bottom with your fingers. Add soba noodles to fill 2/3 of the pouch. Add desired toppings.
- To close, fold the top flap over the bottom and then fold the right and left corners to the middle. Place on a plate sealed side down. You can also opt to keep it open by tucking in the rims for a cleaner look. Repeat until all inari age pieces are used up.
- Serve and enjoy!
Notes
- *If you do not have the leftover seasoning liquid, you can also use homemade mentsuyu or store bought tsuyu.
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: side dish
- Method: stove top
- Cuisine: vegan, japanese
Nutrition
- Serving Size: 1 piece
- Calories: 105
- Sugar: 3.3g
- Sodium: 430mg
- Fat: 2.6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0
- Carbohydrates: 16.3g
- Fiber: 0.04g
- Protein: 5g
- Cholesterol: 0