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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, soft & chewy soba flour and tofu dango with hijiki seaweed. One of my favorites food recipes. For mine, I am going to 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 favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is something that I have loved my whole life. They’re nice and they look wonderful.

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

To begin with this recipe, we must 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.

Ingredients

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. Prepare 1 tbsp Baby shrimp or young sardines
5. Take 1 Green onions, aonori
6. Make ready 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 Guide to Prepare Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed

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