Ingredients:

20 inari pockets

1 package somen noodles
1 block of kamaboko (pink and white fishcake), sliced into thin sticks
1 japanese cucumber, julienned
2 eggs, beaten and cooked in a thin pancake over low heat, sliced into thin strips
2 stalks green onion, chopped
Some lettuce, shredded
A few pieces of ham or char siu pork, sliced into thin strips
Nori, torn into small pieces (or seaweed salad may also be used)

For the dressing:
2/3 cup dashi stock
1/3 cup sugar
1/3 cup soy sauce (lite)
1 tablespoon sesame oil
Toasted sesame seeds (optional)

Cook somen noodles, drain and chill.
Lay somen noodles into a dish or baking pan. (I like to create individual servings by twisting the noodles, pasta-style, into bundles.)
Artfully layer the fishcake, eggs, onion, lettuce, ham, and nori on top of the noodles.

Bring dashi stock to a boil, turn off heat and stir in sugar until dissolved.
Add soy sauce and sesame oil, stir.

Serve salad with the dressing on the side.
Serve in bite-sized inari pockets and be sure to mix the dressing into the noodles prior to stuffing into pockets and adding toppings.
Serves 20.

Created by Lauren Hahn