Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed
Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, soft & chewy soba flour and tofu dango with hijiki seaweed. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this 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 cook that.

The ingredients needed to make Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed:
  1. Make ready 25 grams ◎Buckwheat flour
  2. Prepare 75 grams ◎Silken tofu
  3. Prepare 20 grams Simmered hijiki (or kinpira stir fry)
  4. Take 1 tbsp Baby shrimp or young sardines
  5. Take 1 Green onions, aonori
  6. Take 1 few drops Sesame oil (optional)
Instructions to make Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed:
  1. Combine the ◎ ingredients into a heatproof bowl and mix together. Add the simmered hijiki seaweed.
  2. Cover loosely with plastic wrap and microwave at 500 W for 1.5 minutes. Mix well.
  3. Microwave for 1 more minute. Moisten your hands and roll into balls, and they're done.
  4. You can also shallow-fry them in vegetable oil (not listed). They'll turn out crisp.

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