Soft & Chewy Soba Flour and Tofu Dango with Hijiki Seaweed

• 25 grams Buckwheat flour
• 75 grams Silken tofu
• 20 grams Simmered hijiki (or kinpira stir fry)
• 1 tbsp Baby shrimp or young sardines
• 1 Green onions, aonori
• 1 few drops Sesame oil (optional)

1. Combine the ingredients into a heatproof bowl and mix together.
2. Add the simmered hijiki seaweed.
3. Cover loosely with plastic wrap and microwave at 500 W for 1.5 minutes.
4. Mix well.
5. Microwave for 1 more minute.
6. Moisten your hands and roll into balls, and they're done.
7. You can also shallow-fry them in vegetable oil (not listed).
8. They'll turn out crisp.

flour, silken, hijiki, shrimp, green onions, sesame oil

Taken from cookpad.com/us/recipes/151031-soft-chewy-soba-flour-and-tofu-dango-with-hijiki-seaweed (may not work)