Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, soft & chewy soba flour and tofu dango with hijiki seaweed. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook soft & chewy soba flour and tofu dango with hijiki seaweed using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed:
- Prepare 25 grams ◎Buckwheat flour
- Get 75 grams ◎Silken tofu
- Prepare 20 grams Simmered hijiki (or kinpira stir fry)
- Take 1 tbsp Baby shrimp or young sardines
- Prepare 1 Green onions, aonori
- Get 1 few drops Sesame oil (optional)
Steps 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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