Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, soft & chewy soba flour and tofu dango with hijiki seaweed. One of my favorites. This time, I’m gonna make it a bit unique. 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 foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular 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 that.
The ingredients needed to make Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed:
- Make ready 25 grams ◎Buckwheat flour
- Prepare 75 grams ◎Silken tofu
- Get 20 grams Simmered hijiki (or kinpira stir fry)
- Make ready 1 tbsp Baby shrimp or young sardines
- Take 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.
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