Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, soft & chewy soba flour and tofu dango with hijiki seaweed. One of my favorites. This time, 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 current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. 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:

1. Get 25 grams ◎Buckwheat flour
2. Prepare 75 grams ◎Silken tofu
3. Prepare 20 grams Simmered hijiki (or kinpira stir fry)
4. Get 1 tbsp Baby shrimp or young sardines
5. Prepare 1 Green onions, aonori
6. Get 1 few drops Sesame oil (optional)

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Instructions 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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