Somen Inari Sushi (Inarizushi) - JFC International
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Cooking tools:
- Deep fryer
- Kitchen scale
- Measuring spoon
- Pot
- Colander
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Grater
- Serving platter
Ingredients
- ½ bundle J-Basket Tomoshiraga Somen Noodles
- 4 J-Basket Inari Age
- 5 Eggplant (Thinly sliced)
- 5g (0.2oz) Grated daikon radish
- ½ Shiso leaves
- 5g (0.2oz) Kinshi tamago (shredded omelet)
- 5g (0.2oz) WelPac crab sticks (kanikama)
- ¼ stalk Chives
- 5g (0.2oz) Tomato
- 5g (0.2oz) Canned tuna
- Kikkoman Concentrated Hon Tsuyu (thick soup base) as needed
- ½ tsp J-Basket organic sesame oil
- ½ tsp Kikkoman Concentrated Hon Tsuyu (thick soup base)
- ½ Tbsp Water
- 5g (0.2oz) Corn
- 5g (0.2oz) Frozen edamame
- 5g (0.2oz) Tempura flour
- 2 tsp Water
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