Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, soft & chewy soba flour and tofu dango with hijiki seaweed. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook soft & chewy soba flour and tofu dango with hijiki seaweed using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed:
- Get 25 grams ◎Buckwheat flour
- Prepare 75 grams ◎Silken tofu
- Prepare 20 grams Simmered hijiki (or kinpira stir fry)
- Get 1 tbsp Baby shrimp or young sardines
- Get 1 Green onions, aonori
- Get 1 few drops Sesame oil (optional)
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.
- Ready to serve and ENJOY!
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