Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, soft & chewy soba flour and tofu dango with hijiki seaweed. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is something that 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 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:
- Take 25 grams ◎Buckwheat flour
- Take 75 grams ◎Silken tofu
- Get 20 grams Simmered hijiki (or kinpira stir fry)
- Make ready 1 tbsp Baby shrimp or young sardines
- Make ready 1 Green onions, aonori
- Take 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 is going to wrap it up with this special food soft & chewy soba flour and tofu dango with hijiki seaweed recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
