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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special 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 little bit tasty. This is gonna smell and look delicious.

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To begin 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 cook it.

The ingredients needed to make Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed:
  1. Get 25 grams ◎Buckwheat flour
  2. Make ready 75 grams ◎Silken tofu
  3. Get 20 grams Simmered hijiki (or kinpira stir fry)
  4. Get 1 tbsp Baby shrimp or young sardines
  5. Prepare 1 Green onions, aonori
  6. Get 1 few drops Sesame oil (optional)
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.

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