Finely chop the dried sakura shrimp.

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

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

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

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.