Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, soft & chewy soba flour and tofu dango with hijiki seaweed. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is something which I have loved my entire life. They’re nice and they look wonderful.
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To begin with this particular recipe, we have to 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 that.
The ingredients needed to make Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed:
- Get 25 grams ◎Buckwheat flour
- Take 75 grams ◎Silken tofu
- Get 20 grams Simmered hijiki (or kinpira stir fry)
- Prepare 1 tbsp Baby shrimp or young sardines
- Prepare 1 Green onions, aonori
- Take 1 few drops Sesame oil (optional)
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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.
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