Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, soft & chewy soba flour and tofu dango with hijiki seaweed. It is one of my favorites. This time, I am going to 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 current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have 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
- Take 75 grams ◎Silken tofu
- Prepare 20 grams Simmered hijiki (or kinpira stir fry)
- Make ready 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.
So that’s going to wrap it up for this special food soft & chewy soba flour and tofu dango with hijiki seaweed recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
