Kikkoman Concentrated Hon Tsuyu (thick soup base) as needed
For seasoning somen:
½ tsp J-Basket organic sesame oil
½ tsp Kikkoman Concentrated Hon Tsuyu (thick soup base)
½ Tbsp Water
For tempura:
5g (0.2oz) Corn
5g (0.2oz) Frozen edamame
5g (0.2oz) Tempura flour
2 tsp Water
Directions
Deep-fry the thinly sliced eggplant.
Make tempura. Mix the ingredients together and place into frying oil in small pieces to fit on the inari sushi and fry.
Roughly chop the shiso leaves.
Cut the chives into small pieces.
Cut the tomatoes into 1cm (0.4in) cubes and combine them with the tuna to make tuna tomatoes.
Cut the crab sticks into 2-3cm (0.8-1.2in) lengths and loosen.
Cook the somen noodles according to package instructions, then rinse well under running water and drain thoroughly. Place in a bowl and add the somen seasoning, mix well.
Stuff the inari pockets with the cooked somen.
Prepare four types of toppings: shredded omelet and crab sticks, tuna tomato, tempura and grated daikon, and fried eggplant and grated daikon. Arrange them on top of each inari-zushi. Sprinkle with chopped shiso leaves and chives, and serve with the concentrated soup base on the side.
