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We hope you got insight from reading it, now let’s go back to soft & chewy soba flour and tofu dango with hijiki seaweed recipe. To cook soft & chewy soba flour and tofu dango with hijiki seaweed you need 6 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed:
- You need 25 grams ◎Buckwheat flour
- Use 75 grams ◎Silken tofu
- Provide 20 grams Simmered hijiki (or kinpira stir fry)
- Use 1 tbsp Baby shrimp or young sardines
- Take 1 Green onions, aonori
- You need 1 few drops Sesame oil (optional)
Steps to make Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed:
- Combine the ◎ ingredients into a heatproof bowl and mix together. Add the simmered hijiki seaweed.
- Cover loosely with plastic wrap and microwave at 500 W for 1.5 minutes. Mix well.
- Microwave for 1 more minute. Moisten your hands and roll into balls, and they're done.
- You can also shallow-fry them in vegetable oil (not listed). They'll turn out crisp.
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