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

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, soft & chewy soba flour and tofu dango with hijiki seaweed. One of my favorites food recipes. For mine, I will make it a little bit tasty. 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 meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook 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. Prepare 1 tbsp Baby shrimp or young sardines
  5. Take 1 Green onions, aonori
  6. Prepare 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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