Steps to Prepare Perfect Chewy Cheese Hijiki & Okara Balls

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chewy cheese hijiki & okara balls. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chewy Cheese Hijiki & Okara Balls is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Chewy Cheese Hijiki & Okara Balls is something which I’ve loved my whole life. They are fine and they look wonderful.

Great recipe for Chewy Cheese Hijiki & Okara Balls. I was wondering if the slippery hijiki seaweed, which is difficult to eat, would be easier to eat if kneaded into round balls of dough. So I added them in and included some cheese in the center for a flavor that even kids will enjoy. I was wondering if the slippery hijiki seaweed, which is difficult to eat, would be easier to eat if kneaded into round balls of dough.

To begin with this recipe, we have to first prepare a few components. You can cook chewy cheese hijiki & okara balls using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Chewy Cheese Hijiki & Okara Balls:

1. Take 100 grams ＊Fresh okara
2. Make ready 50 grams ＊Katakuriko
3. Prepare 4 grams ＊Dashi stock granules
4. Take 100 ml ＊Water
5. Make ready 3 slice Processed cheese
6. Prepare 5 grams Shoots of hijiki seaweed (dried)
7. Take 500 ml Water to reconstitute the hijiki
8. Make ready 1 Bonito flakes

It is much more pliable and soft for an extended time, but the taste is not compromised. It is crucial to use Mochiko, sweet rice flour, in this recipe to make the chewy texture of Mochi we're looking for. Regular rice flour would not do the job. The black cords of seaweed are sautéed with bits of colorful carrot, springy usuage tofu skin, chewy strips of konnyaku, and slices of shiitake alongside bites of fatty chicken and seasoned generously with soy.

Instructions to make Chewy Cheese Hijiki & Okara Balls:

1. Reconstitute the hijiki seaweed in 10x the amount of water. Cut the cheese into 1 cm cubes.
2. Combine the ＊ ingredients in a heat-resistant bowl. Cover with plastic wrap and microwave for 1 1/2 minutes at 600 W.
3. Remove from the microwave and add the hijiki. Mix it well so that there are no lumps.
4. Microwave for 2 minutes, uncovered. Use a wooden spoon to knead it well.
5. When it becomes sticky like mochi, wet your hands and separate into small portions (about 25 g). Form them into ellipses and place some cheese in the center. Wrap the dough around the cheese and form a ball.
6. Cover with plastic wrap and microwave again for 30 seconds to melt the cheese.
7. Optionally top with bonito flakes and they're done.

Regular rice flour would not do the job. The black cords of seaweed are sautéed with bits of colorful carrot, springy usuage tofu skin, chewy strips of konnyaku, and slices of shiitake alongside bites of fatty chicken and seasoned generously with soy. Hijiki is a ubiquitous dish, made by almost every grandmother across the country, and yet no two are alike. Substitutions: Sub the pork with chicken, beef, shrimp, tempeh, or any protein you have on hand really. For extra fiber, feel free to throw in some greens.

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