Inari Sushi and Udon recipe - ingredients, nutrition and when to eat it
This meal pairs inari sushi with a warm bowl of udon. The sweet-and-tangy inari sushi goes well with the soft noodles and clear, savory broth.
This meal pairs inari sushi with a warm bowl of udon. The sweet-and-tangy inari sushi goes well with the soft noodles and clear, savory broth. It’s a familiar, satisfying choice for lunch or dinner.
Noodles · 25 minutes to cook
Tips: If there’s a lot of seasoned liquid left in the inari pockets, gently squeeze them so the rice doesn’t get soggy.
Tips: Tsuyu varies in saltiness by brand, so add it a little at a time and taste as you go.
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Ingredients (1 serving)
- Rice (white) — 150 g
- Seasoned fried tofu pockets — 3 pc
- Rice vinegar — 1 tsp
- Sugar — 0.5 tsp
- Cooked udon noodles — 180 g
- Dashi stock — 300 ml
- Tsuyu — 1 Tbsp
- Scallions — 1 Tbsp
- Crumbled nori — 1 tsp