Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, soft & chewy soba flour and tofu dango with hijiki seaweed. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must 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 cook that.
The ingredients needed to make Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed:
- Prepare 25 grams ◎Buckwheat flour
- Make ready 75 grams ◎Silken tofu
- Get 20 grams Simmered hijiki (or kinpira stir fry)
- Take 1 tbsp Baby shrimp or young sardines
- Make ready 1 Green onions, aonori
- Prepare 1 few drops Sesame oil (optional)
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Instructions 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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