Hey everyone, it is Brad, welcome to my recipe site. 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’m gonna make it a bit unique. This is gonna smell and look delicious.
Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is something that I’ve loved my entire life.
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To begin with this recipe, we have to first 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 can achieve it.
The ingredients needed to make Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed:
- Get 25 grams ◎Buckwheat flour
- Make ready 75 grams ◎Silken tofu
- Take 20 grams Simmered hijiki (or kinpira stir fry)
- Prepare 1 tbsp Baby shrimp or young sardines
- Take 1 Green onions, aonori
- Get 1 few drops Sesame oil (optional)
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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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