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Hanpen Three-Color Dango

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 20 Min
  • 5 Porzioni
  • $8

INGREDIENTI

  • Main

    • 2 pieces hanpen (200g)
    • 150g firm tofu
    • 3 tbsp dried sakura shrimp
    • 1/2 tbsp aonori (green seaweed powder)
    • 1.5 tbsp potato starch
    • 2 tsp salad oil

PASSI

1

Finely chop the dried sakura shrimp.

2

Place hanpen in a plastic bag and mash until smooth. Add tofu and potato starch, then mix thoroughly to form the base mixture.

3

Divide the base mixture into three portions. Mix one portion with sakura shrimp and another with aonori to create shrimp and seaweed mixtures.

4

Shape each portion into 15 small balls, creating plain, shrimp, and seaweed dango (5 of each type).

5

Heat salad oil in a frying pan and cook the dango over medium heat for 2 minutes until lightly browned. Flip and cook for 1 minute, then cover and steam on low heat for 2-3 minutes.

6

Skewer the dango in the order of seaweed, plain, and shrimp to create colorful sticks. Repeat to make 5 skewers.

NUTRIENTI

Per 1 porzione

🔥

150

Calorie

  • 10g
    Proteine
  • 12g
    Carboidrati
  • 5g
    Grassi

💡 Suggerimenti

Use fresh ingredients for better flavor.Adjust the seasoning to your preference.Serve warm for the best taste.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.