How to Make Quick Chewy Cheese Hijiki & Okara Balls
Hey everyone, it's Jim, welcome to our recipe page. Today, we're going to prepare a special dish, Step-by-Step Guide to Make Any-night-of-the-week Chewy Cheese Hijiki & Okara Balls. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Chewy Cheese Hijiki & Okara Balls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chewy Cheese Hijiki & Okara Balls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chewy Cheese Hijiki & Okara Balls is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook Chewy Cheese Hijiki & Okara Balls using 8 ingredients and 7 steps. Here is how you cook that.
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.
Step 5: It's easiest to shape the balls after the mixture has cooled down. Recipe by tearstar
Ingredients and spices that need to be Get to make Chewy Cheese Hijiki & Okara Balls:
- 100 grams ＊Fresh okara
- 50 grams ＊Katakuriko
- 4 grams ＊Dashi stock granules
- 100 ml ＊Water
- 3 slice Processed cheese
- 5 grams Shoots of hijiki seaweed (dried)
- 500 ml Water to reconstitute the hijiki
- 1 Bonito flakes
Steps to make Chewy Cheese Hijiki & Okara Balls
- Reconstitute the hijiki seaweed in 10x the amount of water. Cut the cheese into 1 cm cubes.
- Combine the ＊ ingredients in a heat-resistant bowl. Cover with plastic wrap and microwave for 1 1/2 minutes at 600 W.
- Remove from the microwave and add the hijiki. Mix it well so that there are no lumps.
- Microwave for 2 minutes, uncovered. Use a wooden spoon to knead it well.
- 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.
- Cover with plastic wrap and microwave again for 30 seconds to melt the cheese.
- Optionally top with bonito flakes and they're done.
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