Steps to Prepare Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, soft & chewy soba flour and tofu dango with hijiki seaweed. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. 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 in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated 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 wonderful.

Guide to Make Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed

To begin with this particular recipe, we have to prepare a few ingredients. 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.

Ingredients

The ingredients needed to make Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed:

1. Make ready 25 grams ◎Buckwheat flour
2. Take 75 grams ◎Silken tofu
3. Make ready 20 grams Simmered hijiki (or kinpira stir fry)
4. Take 1 tbsp Baby shrimp or young sardines
5. Take 1 Green onions, aonori
6. Prepare 1 few drops Sesame oil (optional)

Instructions

Steps 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.

As simple as that Simple Way to Make Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed

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