Allison Day


Fridgg.com

stuffed-somen-salad

Every year the weekend of Thanksgiving, my Japanese great aunts throw a huge Christmas party. The entire family is invited, so it’s a huge day of craziness, fun, and tons of really good Japanese food. I have fond memories of eating sushi and somen salad (somen is a type of Japanese noodle) and watching while all the adults played white elephant. Unfortunately, once I started performing Nutcracker every year the party conflicted with the performances, so I haven’t gone since I was pretty young.

I have been craving somen salad for a while now, but I didn’t know what it was called so I couldn’t ask my mom about it. So of course I was elated when I walked into the kitchen a week ago and smelled the dressing! She put the somen salad in inari packets… just when I thought somen salad couldn’t get any better! Believe me… this is heaven!!! I really could eat this the rest of my life… it’s pretty light but still makes a good meal, and it’s sooooo good! Just try it… I promise that you will love it too!

By the way, I think it would be pretty awesome if all my food bloggers sign up to participate in Taste & Create. It’s this thing where all the participants get partnered up with eachother, and each person makes any recipe from the other’s blog, then writes a post about it. I think it would be a lot of fun to have an excuse to make something from one of your blogs… and just think… one of you might get to make sushi! :D Hehe but seriously, I think it’s going to be a pretty cool little thing. :)

Ingredients
  • 1 package aburaáge
  • 8 oz or 2 bundles of somen noodles
  • 1/2 cup shredded nori
  • 1 small Japanese cucumber, finely chopped (use regular cucumber if you can’t find Japanese cucumber)
  • 6 oz imitation crab, finely chopped
  • 3.5 tbsp sugar
  • 3 tbsp rice vinegar
  • 3 tbsp sesame oil
  • a dash of mirin
Cooking Directions
  1. Break each bundle of somen noodles into thirds.
  2. Boil a pot of water.
  3. Add the somen and carefully stir.
  4. Boil for 3 minutes.
  5. Drain and rinse with cold water.
  6. Mix the sugar, rice vinegar, sesame oil and mirin together in a small bowl.
  7. Mix noodles with nori, cucumber, imitation crab and sauce together.
  8. Prepare the aburaáge, but don’t prepare any sumeshi.
  9. Stuff each piece of aburaáge with about 1/4 cup somen salad. Be careful… the somen salad is slippery so it can be a bit difficult to stuff the aburaáge.
  10. Enjoy!

Serving Size: 1 piece

  • Calories:188
  • Fat: 6g, 9% DV
  • Saturated Fat: 0g, 2% DV
  • Cholesterol: 3mg, 1% DV
  • Sodium: 572mg 24% DV
  • Total Carbohydrates: 29g, 10% DV
  • Dietary Fiber: .5g, 2% DV
  • Sugars: 13g
  • Protein: 5g, 10% DV
  • Vitamin A: 0%
  • Vitamin C: 1%
  • Calcium: 3%
  • Iron: 4%
  • Magnesium: 2%
  • Potassium: 1%

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.

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  1. Yvo says:

    Mmm, sounds yummy. I first heard of somen salad from Avenue Food’s blog, and then I keep hearing about it since! I still have to find the aburage that you have cuz the only kind I can find are the really complex instructions one =T
    Also after I first heard of it, I went to this Japanese supermarket/superstore and they had a somen server thing for parties- it was a giant plastic contraption that you’re meant to put ice water in, then the somen noodles, then turn on the “fan” thing that blew/propelled the noodles to go around and around the water/moat thing. It was weird/interesting… lol :)

  2. Allison says:

    It is GOOD. :D Wow… that somen server thing sounds fascinating… hehe I’m such a dork I would sit there watching the noodles go around. :P

  3. Sarah says:

    I made this yesterday. And again today. Sooo good! I’ve had it for three meals so far and packed it in my bento for tomorrow. I did find that the inari packets overpowered the salad if I stuffed them, so I’ve been cutting them up and putting the pieces on top! Thanks for the recipe!

  4. Bento explosion « Paint Your Tongue With Taste says:

    [...] of the highlights of my food week was the Somen Salad. OMG this stuff is amazing. Laura I even think you could make it in the dorm. the only actual [...]

  5. Allison says:

    :D I love this stuff, and I’m glad to hear you like it too! Isn’t it just soooo good? See, I’m like obsessed with inari so I LOVE the pouches… but I totally understand that not everyone is as inari-obsessed as I am hehe. Sounds like a fantastic idea!

  6. Felix says:

    Hi Allison,

    last sunday I cooked this sushi receipe for my wife and me.
    After finishing my wife asked me, when I will cook it again because she liked it so much.

    Yours, Felix

    Felix’s last blog post… Crazy California Roll

  7. Allison says:

    I’m glad to hear you and your wife liked it. :)

  8. Sustainable Sushi at Mashiko – Seattle, WA - Sushi Day - Sushiday.com says:

    [...] very familiar about them. Although the noodle used was different, it tasted very similar to the somen salad that my family has made for as long as I can remember. The soba noodles went very well with the [...]

  9. Episode 23: Summer eatin’, having a blast… | Miso Hungry Podcast says:

    [...] somen salad [...]

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