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

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We hope you got benefit from reading it, now let’s go back to soft & chewy soba flour and tofu dango with hijiki seaweed recipe. To make soft & chewy soba flour and tofu dango with hijiki seaweed you only need 6 ingredients and 4 steps. Here is how you do that.

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