Recipe
Somen Inari Pockets
Seasoned tofu pockets filled with somen and colorful toppings — great for bento boxes and parties.
Ingredients2 servings
Tap each ingredient to check it off as you cook.
Directions
Rub the okra with salt and boil for 1 minute. Cool in water, trim the stem and slice thinly. Slice the crab sticks too.
Beat the egg with salt and the starch dissolved in water. Pour thinly into an oiled pan and cook 40 seconds on medium, flip and cook 20 seconds. Cool and cut into fine strips.
Boil the somen for 4–5 minutes, rinse in ice water and drain well.
Open the tofu pockets, fill them evenly with somen, and top with okra, crab and egg strips.
Tips for success
- Store-bought inari pockets make this quick and easy.
- Easy to carry — perfect for lunch boxes and picnics.
- Adding starch slurry keeps the thin omelet from tearing.
