Soba Inari
Soba Inari Recipe - A Unique Twist on Inari Sushi
If you love Inari sushi (aburaage-fried tofu pouches stuffed with sushi rice), then you'll love this unique variation—Soba Inari! These simmered sweet Inari pouches are stuffed with flavorful buckwheat noodles and topped with refreshing ginger and scallions. They make a perfect snack, bento lunch, or light meal that’s both satisfying and easy to prepare.
Why You’ll Love This Recipe
Easy to Make – Simple steps with minimal ingredients.
Great for Meal Prep – Perfect for bento boxes or on-the-go meals.
Light Yet Satisfying – A delicious alternative to rice-based Inari sushi.
RECIPE
Servings: 3-4
Time: 30 minutes
Ingredients:
Simmered Inari:
4 pieces aburaage (rectangle shape)
1 cup water
1 tbsp mentsuyu
4 tbsp sugar
2 1/2 tbsp soy sauce
Soba Noodles and Toppings:
2 servings soba noodles
1 tbsp mentsuyu
1 tbsp sesame oil
Sesame seeds
Grated ginger
Scallions (chopped)
My Kitchen Tools:
Instructions:
Prepare the Aburaage:
Bring a pot of water to a boil and pour it over the aburaage to remove excess oil. Drain well.
Simmer the Aburaage:
In a pot, combine 1 cup water, mentsuyu, sugar, and soy sauce. Add the aburaage, bring to a boil, then lower the heat. Cover with a drop lid and simmer for 20 minutes, flipping occasionally for even absorption.
Cook the Soba Noodles:
Follow the package instructions to cook the soba noodles. Once cooked, drain and rinse under cold running water to remove excess starch.
Season the Soba:
Transfer the drained soba to a bowl and mix with mentsuyu, sesame oil and sesame seeds.
Prepare the Inari Pouches:
Cut each simmered aburaage in half to create pockets.
Stuff the Pouches:
Take a portion of seasoned soba noodles and gently stuff it into the aburaage pouch in a circular motion.
Garnish and Serve:
Top each soba-stuffed pouch with chopped scallions, grated ginger, and sesame seeds. Serve immediately or pack into a bento box for later!
Tips for the Best Soba Inari
Use fresh soba noodles if available for the best texture.
For extra flavor, lightly toast the sesame seeds before sprinkling.
Store leftover inari pouches in an airtight container in the fridge for up to a week.
