Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, soft & chewy soba flour and tofu dango with hijiki seaweed. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have soft & chewy soba flour and tofu dango with hijiki seaweed using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed:
- Take 25 grams ◎Buckwheat flour
- Make ready 75 grams ◎Silken tofu
- Make ready 20 grams Simmered hijiki (or kinpira stir fry)
- Take 1 tbsp Baby shrimp or young sardines
- Prepare 1 Green onions, aonori
- Take 1 few drops Sesame oil (optional)
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Instructions to make Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed:
- Combine the ◎ ingredients into a heatproof bowl and mix together. Add the simmered hijiki seaweed.
- Cover loosely with plastic wrap and microwave at 500 W for 1.5 minutes. Mix well.
- Microwave for 1 more minute. Moisten your hands and roll into balls, and they're done.
- You can also shallow-fry them in vegetable oil (not listed). They'll turn out crisp.
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