#veerserif

[coolghostscoolfood]

Mochi Tofu Donut

Bonus: entirely vegan!

Ingredients (makes about a dozen golf-ball sized donut holes)

130g all-purpose flour 130g glutinous rice flour (or regular rice flour) 60g sugar 7g baking powder 1 pinch salt (so, like, 1-2g) 300g silken tofu, or the softest tofu you can find

Method

Mix all the dry ingredients together until combined, then add the tofu, and mix to form a rough dough.

Let the dough rest for about 20 minutes, covered, on the countertop.

Shape the dough into golf-ball sized donut holes, or larger rings, your choice.

Heat oil to 180°C/350°F. Fry the donuts until golden brown.

Let cool on a wire rack, and serve with your choice of topping or sauce.

I ate these with jam, but they’d do well with powdered sugar, chocolate sauce, or a simple glaze.

[coolghostscoolfood]

Kabocha and Oyster Mushroom Risotto

Adapted from this no-stir risotto recipe. The kabocha and oyster mushroom amounts are estimates because I just eyeballed those!

Ingredients

300g risotto rice -- I used regular medium grain rice because I am a heretic, also, because I didn’t want to buy more rice

Half a medium kabocha squash, cubed into approx. 1cm cubes -- can substitute with butternut squash or any sweet soft autumn squash

Oyster mushrooms -- I find these work best, though you should be able to use button/chestnut mushrooms in a pinch

1 large shallot or half an onion, sliced or diced according to what you feel like doing

3 cloves garlic, minced

1000ml light chicken or vegetable stock

180ml dry white wine

2 tsp soy sauce

1 tbsp miso, preferably white/shiro miso

~2tbsp butter, substitute olive oil for vegan recipe

Salt and black pepper, optional chopped parsley

Important! You must cook this in a wide, shallow pan with a lid! Otherwise the method doesn’t work.

Method

Wash the rice gently in the stock. Strain rice, reserving all the stock. Allow rice to drain while preparing other ingredients.

Heat the butter in the pan on medium and add the oyster mushrooms. Cook until nicely browned, around 8 minutes. Add the onions and cook until they are translucent, about 3 minutes.

Add drained rice and garlic to the pan and stir to coat with fat. Toast rice on medium until the rice grains look translucent, like little ice cubes.

Add soy sauce and miso, stirring to mix well. Then add the white wine and cook until the alcohol has evaporated.

Stir the stock to mix up the starch. Add all but one cup. Add the kabocha squash and stir, making sure no rice is sticking to the sides of the pan. Bring to a simmer, cover, and turn down the heat to low and cook for 10 minutes.

Stir the rice once or twice, cover, and cook for 5 more minutes. Most of the liquid should be absorbed and the rice should be cooked through after those 5 minutes.

Turn heat to high, and add reserved cup of stock. Stir rice constantly and mix until the risotto reaches the right consistency; add more water/stock to adjust. Season with salt and freshly ground black pepper; optionally add chopped parsley. Eat!

[coolghostscoolfood]

Spicy Savoury Oatmeal (With An Egg On It)

recipe loosely inspired by a similar thing I had in a shop once. Ingredients

1/3 cup quick-cooking steel cut oats

1/2 tbsp peanut butter or other nut butter

1/2 tbsp light soy sauce

1 egg

Sriracha or other garlicky hot sauce, to taste

Chopped green onion and sesame seeds, to garnish

Method

Cook oatmeal according to instructions. Add a little extra water, since the peanut butter will thicken it significantly.

Once cooked, mix in the peanut butter, hot sauce, and soy sauce. Adjust to your liking.

Fry the egg any way you want (I did mine with a runny yolk)

Top the oatmeal with the fried egg, sprinkle on the green onion and sesame seeds, and drizzle on a little more hot sauce to finish.