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

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, soft & chewy soba flour and tofu dango with hijiki seaweed. One of my favorites food recipes. This time, I will 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 well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must 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 that.

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

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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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