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

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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make 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 bit tasty. This will be really delicious.

Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is something which I’ve loved my whole life.

To get started with this 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. Make ready 25 grams of ◎Buckwheat flour.
2. Prepare 75 grams of ◎Silken tofu.
3. Prepare 20 grams of Simmered hijiki (or kinpira stir fry).
4. Make ready 1 tbsp of Baby shrimp or young sardines.
5. Take 1 of Green onions, aonori.
6. Take 1 of 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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