SERVES: 4 DIFFICULTY: Easy COOKING TIME: 10 minutes
This is not so much a specific recipe, but rather, what I did with leftover inari. Most commonly known for making inari sushi, but also used in dishes like Toshikoshi soba soup or kitsune udon, I wondered what other noodles would work and I found lots of Inari Somen recipes and so could not resist having a go. I used what I had at hand and this is what I made. And they were very simple to make and absolutely delicious!
- Hakubaku Organic Somen (prepared as per pack instructions), rinsed and drained.
- Toppings – kinshi tamago (thinly sliced omelette), spring onions, flower-cut carrot, pickled ginger, black sesame seeds
- Dressing – salad dressing with soy and citrus
Gently warm the inari. Stuff each pouch with Hakubaku organic Somen and place toppings on top. Drizzle a small amount of dressing on each parcel.
Note: You can make them a few hours in advance and cover and place in the fridge until required