Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, soft & chewy soba flour and tofu dango with hijiki seaweed. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is something which I’ve loved my entire life. They’re 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 cook it.
The ingredients needed to make Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed:
- Take 25 grams ◎Buckwheat flour
- Take 75 grams ◎Silken tofu
- Take 20 grams Simmered hijiki (or kinpira stir fry)
- Prepare 1 tbsp Baby shrimp or young sardines
- Prepare 1 Green onions, aonori
- Make ready 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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