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Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed

Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed

A healthy, chewy, and delicious side dish to use up leftovers.

Ingredients: Makes 6 pieces

◎Buckwheat flour
25 g
◎Silken tofu
75 g
Simmered hijiki (or kinpira stir fry)
15-20 g
Baby shrimp or young sardines
1 tablespoon
Green onions, aonori
to taste
Sesame oil (optional)
a few drops (enough to add flavor)

Steps

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.

Story Behind this Recipe

I was inspired by another user's recipe for buckwheat and tofu dango (Recipe: 2039400) and modified it with simmered hijiki.