Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, soft & chewy soba flour and tofu dango with hijiki seaweed. One of my favorites food recipes. For mine, I am going to 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’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is something which I’ve loved my whole 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 can achieve it.
The ingredients needed to make Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed:
- Make ready 25 grams ◎Buckwheat flour
- Make ready 75 grams ◎Silken tofu
- Take 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)
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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