Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, chewy cheese hijiki & okara balls. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Chewy Cheese Hijiki & Okara Balls is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Chewy Cheese Hijiki & Okara Balls is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have 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. Get 4 grams ＊Dashi stock granules
4. Prepare 100 ml ＊Water
5. Make ready 3 slice Processed cheese
6. Get 5 grams Shoots of hijiki seaweed (dried)
7. Prepare 500 ml Water to reconstitute the hijiki
8. Take 1 Bonito flakes

To Serve At Dinnertime: Okara Scones With Chees 'Hijiki' is a dark brownish coloured sea vegetable and it has been a part of the Japanese diet for centuries. Hijiki is rich in dietary fibre and minerals such as calcium, iron and magnesium. There is a health concern about the level of inorganic arsenic in Hijiki and some say it is toxic. What's special about hijiki is it has a pleasant crunch and chewy bite.

Steps 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.

There is a health concern about the level of inorganic arsenic in Hijiki and some say it is toxic. What's special about hijiki is it has a pleasant crunch and chewy bite. Shaped into a mini log, that you can slice and spread on your favourites pairing. A tasty addition to jazz-up your meals. "It's so good it can even be eaten on its own" or savour it with meat, vegetables, fish, pasta or on bread with butters mixed with herbs, spices, cheese or citrus zest.. Hijiki has a mild seaweed fragrance, chewy texture, and a nutty flavor that is delicious in soups and mixed into rice.

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