Practical Method to Producing Perfect Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed
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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. You can have soft & chewy soba flour and tofu dango with hijiki seaweed using 6 ingredients and 4 steps. Here is how you achieve it.
To prepare an extraordinary Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed, here are the materials needed:
- Provide 25 grams of ◎Buckwheat flour.
- Get 75 grams of ◎Silken tofu.
- You need 20 grams of Simmered hijiki (or kinpira stir fry).
- Prepare 1 tbsp of Baby shrimp or young sardines.
- Provide 1 of Green onions, aonori.
- Prepare 1 of few drops Sesame oil (optional).
After preparing the components, next you are ready to make your 5-star Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed by following the guidances on this section:
- 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..
Recipe : Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed
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