Hello everybody, I hope you are having an incredible day today. Today, we’re going 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 little 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 foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to 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 cook that.
The ingredients needed to make Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed:
- Get 25 grams ◎Buckwheat flour
- Make ready 75 grams ◎Silken tofu
- Prepare 20 grams Simmered hijiki (or kinpira stir fry)
- Get 1 tbsp Baby shrimp or young sardines
- Take 1 Green onions, aonori
- Prepare 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.
So that’s going to wrap it up with this special food soft & chewy soba flour and tofu dango with hijiki seaweed recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
