Somen Salad Stuffed Aburage
Looking for that perfect pot luck dish? A quick to prepare yet very eye appealing dish. Deep fried tofu pockets filled with a delicious somen salad with seasoned ocean seaweed salad and kamaboko.
1 (8 oz.) pkg. somen noodles, cooked, drained
¾ (6-7 oz.) blk. kamaboko (steamed fishcake), diced
½ lb. seasoned ocean seaweed salad, ready to eat
3 (3.88 oz./8 pieces ea.) pkg. aburage (Japanese deep fried tofu), ready to eat
2 TB sugar
3 TB rice wine vinegar
3-4 TB vegetable oil
½ tsp. salt
¼ tsp. freshly ground black pepper
Place dressing ingredients in a glass jar; shake to combine well. In a mixing bowl; toss dressing with somen, kamaboko and ocean salad. Squeeze excess moisture out of aburage and fill with somen mixture.
Makes 24 salad cones.