Macrobiotic Soba Inari Sushi

Macrobiotic Soba Inari Sushi

Slightly sweet abura-age with a bit of sushi vinegar and stuffed with soba noodles. It's a great way to enjoy a light and healthy meal.

Ingredients: makes 10 inarizushi

5 pieces
2 tablespoons
2 tablespoons
Beet sugar
1 tablespoon
Glucose syrup
1 tablespoon
a pinch
2 tablespoons
Soy sauce
2 teaspoons
Soba noodles
2 servings
Sushi vinegar
2-3 tablespoons
Thin green onions, pickled red ginger
as desired


1. Drain the excess oil from the aburaage. Boil in boiling water for about 5 minutes, then wash in cold water. Be sure to drain or wipe the water.
2. Cut in half and open up as if making a pocket.
3. Add 100 ml of water, sake, mirin, beet sugar, sugar syrup, and salt to a pot. Simmer the aburaage in this mixture for about 10 minutes.
4. Adjust the flavor with the noodle dipping sauce and the soy sauce. Once it's come to a boil, turn off the heat.
5. Boil the soba noodles as directed on the package.
6. Lightly rinse in cold water, and thoroughly drain.
7. Combine the sushi vinegar, minced green onion, and pickled ginger in a bowl.
8. Use a fork and twirl the soba. Stuff it in the abura-age.

Story Behind this Recipe

I love stuffing abura-age with noodles.