commit: 37b643903365a34c2d09b70b9908dc34bf5f0aa0
parent 29f62f365f97daf6d225c48a1b6da138ad0d0220
Author: rekkabell <rekkabell@gmail.com>
Date: Tue, 14 Sep 2021 14:59:09 -0700
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4 files changed, 8 insertions(+), 8 deletions(-)
diff --git a/links/rss.xml b/links/rss.xml
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<title>Grimgrains</title>
<link>https://grimgrains.com/</link>
<description>Grimgrains — a plantbased cooking blog</description>
-<lastBuildDate>Mon, 02 Aug 2021 00:00:00 +0900</lastBuildDate>
+<lastBuildDate>Tue, 14 Sep 2021 00:00:00 +0900</lastBuildDate>
<image>
<url>https://grimgrains.com/media/services/rss.jpg</url>
<title>Grimgrains — a plantbased cooking blog</title>
diff --git a/site/roasted_carrots_with_beluga_lentils.html b/site/roasted_carrots_with_beluga_lentils.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — roasted carrots with beluga lentils</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>roasted carrots with beluga lentils</h1><h2>2 servings — 30 minutes</h2><img src='../media/recipes/roasted_carrots_with_beluga_lentils.jpg'/><div class='col2'><p>Our oven has been working overtime these days, we've been baking and roasting food almost everyday. We picked up a pack of heirloom carrots at the market last weekend, threw them in the oven with a bit of oil, and served them over a bed of beluga lentils, topped it with a spicy peanut butter sauce.</p><p>Roasted carrots are sweet, a nice change from eating them raw.</p><p>Beluga lentils aren't the cheapest kind you can get, but we like them because they hold their shape well.</p><p><b>Credits:</b> The idea to make a recipe with beluga lentils was inspired by Meike Peters' <a href='https://eatinmykitchen.meikepeters.com/beluga-lentil-salad-with-pear-blue-cheese-and-thyme/' target='_blank'>beluga lentil salad recipe</a>.</p></div><dl class='ingredients'><h3>carrots</h3><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png'/><b>heirloom carrots</b></a><u>8</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>15 ml</u></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b></a><u>5 g</u></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a><u>5 g</u></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b></a><u>pinch</u></dt></dl><ul class='instructions'><li>Preheat oven to <u>200 °C (400 °F)</u></li><li>Wash <i>8</i> organic <a href='heirloom_carrots.html'>heirloom carrots</a>, but do not peel them. Dry the carrots, and then toss them with <i>15 ml (1 tsp)</i> of <a href='olive_oil.html'>olive oil</a> and <i>5 g (1 tsp)</i> of <a href='thyme.html'>dried thyme</a>.</li><li>Lay on a baking sheet and sprinkle with <i>1.25g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and some <a href='black_pepper.html'>black pepper</a>. Bake for <u>25 minutes</u>, making sure to flip the carrots halfway through.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='sriracha.html'><img src='../media/ingredients/sriracha.png'/><b>sriracha</b></a><u>30 ml</u></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b></a><u>33 g</u></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>60 ml</u></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b></a><u>30 ml</u></dt></dl><ul class='instructions'><li>Mix <i>30 ml (2 tbsp)</i> of <a href='sriracha.html'>sriracha</a>, <i>33 g (2 tbsp)</i> <a href='peanut_butter.html'>peanut butter</a>, <i>60 ml (1/4 cup)</i> <a href='soy_sauce.html'>soy sauce</a> and <i>30 ml (2 tbsp)</i> <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a> in a small bowl.</li></ul><dl class='ingredients'><h3>lentils</h3><dt><a href='beluga_lentils.html'><img src='../media/ingredients/beluga_lentils.png'/><b>beluga lentils</b></a><u>115 g</u></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a><u>375 ml</u></dt></dl><ul class='instructions'><li>Wash <i>115 g (1/2 cup)</i> of dry <a href='beluga_lentils.html'>beluga lentils</a>. Put <i>375 ml (~1 1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> in a pot and add the <a href='lentils.html'>lentils</a>, bring to a boil.</li><li>Reduce heat to <u>medium</u> and simmer for <u>25 minutes</u> — don't let them cook for too long or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain them out.</li><li>Set the beluga lentils on a plate with a bit of sauce and top with 4 roasted carrots!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — roasted carrots with beluga lentils</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>roasted carrots with beluga lentils</h1><h2>2 servings — 30 minutes</h2><img src='../media/recipes/roasted_carrots_with_beluga_lentils.jpg'/><div class='col2'><p>Our oven has been working overtime these days, we've been baking and roasting food almost everyday. We picked up a pack of heirloom carrots at the market last weekend, threw them in the oven with a bit of oil, and served them over a bed of beluga lentils, topped it with a spicy peanut butter sauce.</p><p>Roasted carrots are sweet, a nice change from eating them raw.</p><p>Beluga lentils aren't the cheapest kind you can get, but we like them because they hold their shape well.</p><p><b>Credits:</b> The idea to make a recipe with beluga lentils was inspired by Meike Peters' <a href='https://eatinmykitchen.meikepeters.com/beluga-lentil-salad-with-pear-blue-cheese-and-thyme/' target='_blank'>beluga lentil salad recipe</a>.</p></div><dl class='ingredients'><h3>carrots</h3><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png'/><b>heirloom carrots</b></a><u>8</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>15 ml</u></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b></a><u>5 g</u></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a><u>5 g</u></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b></a><u>pinch</u></dt></dl><ul class='instructions'><li>Preheat oven to <u>200 °C (400 °F)</u></li><li>Wash <i>8</i> organic <a href='heirloom_carrots.html'>heirloom carrots</a>, but do not peel them. Dry the carrots, and then toss them with <i>15 ml (1 tsp)</i> of <a href='olive_oil.html'>olive oil</a> and <i>5 g (1 tsp)</i> of <a href='thyme.html'>dried thyme</a>.</li><li>Lay on a baking sheet and sprinkle with <i>1.25g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and some <a href='black_pepper.html'>black pepper</a>. Bake for <u>25 minutes</u>, making sure to flip the carrots halfway through.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='sriracha.html'><img src='../media/ingredients/sriracha.png'/><b>sriracha</b></a><u>30 ml</u></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b></a><u>33 g</u></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>60 ml</u></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b></a><u>30 ml</u></dt></dl><ul class='instructions'><li>Mix <i>30 ml (2 tbsp)</i> of <a href='sriracha.html'>sriracha</a>, <i>33 g (2 tbsp)</i> <a href='peanut_butter.html'>peanut butter</a>, <i>60 ml (1/4 cup)</i> <a href='soy_sauce.html'>soy sauce</a> and <i>30 ml (2 tbsp)</i> <a href='japanese_rice_vinegar.html'>Japanese rice vinegar</a> in a small bowl.</li></ul><dl class='ingredients'><h3>lentils</h3><dt><a href='beluga_lentils.html'><img src='../media/ingredients/beluga_lentils.png'/><b>beluga lentils</b></a><u>115 g</u></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a><u>375 ml</u></dt></dl><ul class='instructions'><li>Wash <i>115 g (1/2 cup)</i> of dry <a href='beluga_lentils.html'>beluga lentils</a>. Put <i>375 ml (~1 1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> in a pot and add the <a href='lentils.html'>lentils</a>, bring to a boil.</li><li>Reduce heat to <u>medium</u> and simmer for <u>25 minutes</u> — don't let them cook for too long or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain them out.</li><li>Set the beluga lentils on a plate with a bit of sauce and top with 4 roasted carrots!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/sweet_mock_eel_nigiri.html b/site/sweet_mock_eel_nigiri.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — sweet mock eel nigiri</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>sweet mock eel nigiri</h1><h2>2 servings — 50 minutes</h2><img src='../media/recipes/sweet_mock_eel_nigiri.jpg'/><div class='col2'><p>Burmese tofu is not really tofu—we know it's confusing. Burmese tofu is made with chickpea flour, one of our staple foods. It takes 10 minutes to make and sets under 1 hour. It's a great soy-free alternative, and the texture is comparable to that of soft tofu.</p><p>The original recipe for chickpea tofu was sourced from a book called The Burmese Kitchen by Aung Thein. This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals.</p><p>We thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.</p><p><img src='../media/recipes/sweet_mock_eel_nigiri_2.jpg'/></p><p>The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel. Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must.</p></div><dl class='ingredients'><h3>rice</h3><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png'/><b>black glutinous rice</b></a><u>140 g</u></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b></a><u>7 ml</u></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b></a><u>15 g</u></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b></a><u>1 sheet</u></dt></dl><ul class='instructions'><li>Soak <i>140 g (~3/4 cup)</i> of <a href='black_glutinous_rice.html'>black glutinous rice</a> <u>overnight</u>.</li><li>Drain the rice. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for <u>40 min</u>. After that time, pour <i>240 ml (~ 1 cup)</i> of hot water over the rice. Shake the rice, and let it steam for another <i>10 min</i>. Remove from heat, keep covered until serving time.</li><li>Put <i>7 ml (1 1/2 tsp)</i> of <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> in a sauce pan. Stir over low heat, until sugar crystals dissolve. Let cool.</li><li>Once rice is cooked, transfer to a flat tray, and pour sushi dressing over it. Mix dressing into rice with a spatula, using a sideways cutting motion. Cover with a damp towel, and let cool.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>30 ml</u></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b></a><u>30 ml</u></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b></a><u>15 g</u></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b></a><u>15 ml</u></dt></dl><ul class='instructions'><li>Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>15 ml (1 tbsp)</i> of <a href='sake.html'>sake</a>.</li><li>Bring to a boil in a pan, lower heat and let thicken for a few minutes.</li></ul><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a><u>700 ml</u></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a><u>85 g</u></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a><u>1.25 g</u></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>5 g</u></dt></dl><ul class='instructions'><li>Bring <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> to a rolling boil in a pot.</li><li>Mix <i>85 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>5 g (1 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a>. Add an additional <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>. Stir until the mixture is lump-free.</li><li>Lower to medium heat, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u>, until thickened.</li><li>Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a spoon.</li><li>Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. This will give the 'tofu' time to set.</li><li>After 1 hour, <i>cut into 12 pieces</i>, and then cut in 2 again lenghtwise to make them fit over nigiri.</li><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Line backing sheet with a baking mat, line up pieces of chickpea tofu.</li><li>Bake for <u>15 minutes</u>. Remove from oven, brush chickpea tofu with unagi sauce and bake for an additional <u>15 minutes</u>.</li><li>Shape tablespoons of black rice into oblongs, smear tops with a bit of <a href='wasabi.html'>wasabi</a>, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking).</li><li>Makes about <i>12 nigiri</i>. If you have nigiri molds, shaping the rice into ovals will be very easy. Otherwise use your hands, keep them moist so the rice doesn't stick.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — sweet mock eel nigiri</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>sweet mock eel nigiri</h1><h2>2 servings — 50 minutes</h2><img src='../media/recipes/sweet_mock_eel_nigiri.jpg'/><div class='col2'><p>Burmese tofu is not really tofu—we know it's confusing. Burmese tofu is made with chickpea flour, one of our staple foods. It takes 10 minutes to make and sets under 1 hour. It's a great soy-free alternative, and the texture is comparable to that of soft tofu.</p><p>The original recipe for chickpea tofu was sourced from a book called The Burmese Kitchen by Aung Thein. This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals.</p><p>We thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.</p><p><img src='../media/recipes/sweet_mock_eel_nigiri_2.jpg'/></p><p>The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel. Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must.</p></div><dl class='ingredients'><h3>rice</h3><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png'/><b>black glutinous rice</b></a><u>140 g</u></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b></a><u>7 ml</u></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b></a><u>15 g</u></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b></a><u>1 sheet</u></dt></dl><ul class='instructions'><li>Soak <i>140 g (~3/4 cup)</i> of <a href='black_glutinous_rice.html'>black glutinous rice</a> <u>overnight</u>.</li><li>Drain the rice. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for <u>40 min</u>. After that time, pour <i>240 ml (~ 1 cup)</i> of hot water over the rice. Shake the rice, and let it steam for another <i>10 min</i>. Remove from heat, keep covered until serving time.</li><li>Put <i>7 ml (1 1/2 tsp)</i> of <a href='japanese_rice_vinegar.html'>Japanese rice vinegar</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> in a sauce pan. Stir over low heat, until sugar crystals dissolve. Let cool.</li><li>Once rice is cooked, transfer to a flat tray, and pour sushi dressing over it. Mix dressing into rice with a spatula, using a sideways cutting motion. Cover with a damp towel, and let cool.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>30 ml</u></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b></a><u>30 ml</u></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b></a><u>15 g</u></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b></a><u>15 ml</u></dt></dl><ul class='instructions'><li>Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>15 ml (1 tbsp)</i> of <a href='sake.html'>sake</a>.</li><li>Bring to a boil in a pan, lower heat and let thicken for a few minutes.</li></ul><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a><u>700 ml</u></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a><u>85 g</u></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a><u>1.25 g</u></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>5 g</u></dt></dl><ul class='instructions'><li>Bring <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> to a rolling boil in a pot.</li><li>Mix <i>85 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>5 g (1 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a>. Add an additional <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>. Stir until the mixture is lump-free.</li><li>Lower to medium heat, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u>, until thickened.</li><li>Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a spoon.</li><li>Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. This will give the 'tofu' time to set.</li><li>After 1 hour, <i>cut into 12 pieces</i>, and then cut in 2 again lenghtwise to make them fit over nigiri.</li><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Line backing sheet with a baking mat, line up pieces of chickpea tofu.</li><li>Bake for <u>15 minutes</u>. Remove from oven, brush chickpea tofu with unagi sauce and bake for an additional <u>15 minutes</u>.</li><li>Shape tablespoons of black rice into oblongs, smear tops with a bit of <a href='wasabi.html'>wasabi</a>, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking).</li><li>Makes about <i>12 nigiri</i>. If you have nigiri molds, shaping the rice into ovals will be very easy. Otherwise use your hands, keep them moist so the rice doesn't stick.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/src/recipes.c b/src/recipes.c
@@ -590,7 +590,7 @@ add_part(&crackers, &crackers_extras);
// add_serving(&dark_gyoza_filling, &salt, "1.25 g");
// add_part(&dark_gyoza, &dark_gyoza_filling);
// RecipePart dark_gyoza_dipping_sauce = create_part("dipping sauce");
-// add_instruction(&dark_gyoza_dipping_sauce, "Combine <i>45 ml (3 tbsp)</i> of <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a> with <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a> and <i>5 g (1 tsp)</i> of <a href='chili_pepper_flakes.html'>dried chili flakes</a>.");
+// add_instruction(&dark_gyoza_dipping_sauce, "Combine <i>45 ml (3 tbsp)</i> of <a href='japanese_rice_vinegar.html'>Japanese rice vinegar</a> with <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a> and <i>5 g (1 tsp)</i> of <a href='chili_pepper_flakes.html'>dried chili flakes</a>.");
// add_serving(&dark_gyoza_dipping_sauce, &japanese_rice_vinegar, "45 ml");
// add_serving(&dark_gyoza_dipping_sauce, &soy_sauce, "45 ml");
// add_serving(&dark_gyoza_dipping_sauce, &sesame_oil, "5 ml");
@@ -1129,7 +1129,7 @@ add_serving(&roasted_carrots_with_beluga_lentils_carrots, &sea_salt, "5 g");
add_serving(&roasted_carrots_with_beluga_lentils_carrots, &black_pepper, "pinch");
add_part(&roasted_carrots_with_beluga_lentils, &roasted_carrots_with_beluga_lentils_carrots);
RecipePart roasted_carrots_with_beluga_lentils_sauce = create_part("sauce");
-add_instruction(&roasted_carrots_with_beluga_lentils_sauce, "Mix <i>30 ml (2 tbsp)</i> of <a href='sriracha.html'>sriracha</a>, <i>33 g (2 tbsp)</i> <a href='peanut_butter.html'>peanut butter</a>, <i>60 ml (1/4 cup)</i> <a href='soy_sauce.html'>soy sauce</a> and <i>30 ml (2 tbsp)</i> <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a> in a small bowl.");
+add_instruction(&roasted_carrots_with_beluga_lentils_sauce, "Mix <i>30 ml (2 tbsp)</i> of <a href='sriracha.html'>sriracha</a>, <i>33 g (2 tbsp)</i> <a href='peanut_butter.html'>peanut butter</a>, <i>60 ml (1/4 cup)</i> <a href='soy_sauce.html'>soy sauce</a> and <i>30 ml (2 tbsp)</i> <a href='japanese_rice_vinegar.html'>Japanese rice vinegar</a> in a small bowl.");
add_serving(&roasted_carrots_with_beluga_lentils_sauce, &sriracha, "30 ml");
add_serving(&roasted_carrots_with_beluga_lentils_sauce, &peanut_butter, "33 g");
add_serving(&roasted_carrots_with_beluga_lentils_sauce, &soy_sauce, "60 ml");
@@ -1310,7 +1310,7 @@ set_description(&sweet_mock_eel_nigiri, "<p>Burmese tofu is not really tofu—we
RecipePart sweet_mock_eel_nigiri_rice = create_part("rice");
add_instruction(&sweet_mock_eel_nigiri_rice, "Soak <i>140 g (~3/4 cup)</i> of <a href='black_glutinous_rice.html'>black glutinous rice</a> <u>overnight</u>.");
add_instruction(&sweet_mock_eel_nigiri_rice, "Drain the rice. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for <u>40 min</u>. After that time, pour <i>240 ml (~ 1 cup)</i> of hot water over the rice. Shake the rice, and let it steam for another <i>10 min</i>. Remove from heat, keep covered until serving time.");
-add_instruction(&sweet_mock_eel_nigiri_rice, "Put <i>7 ml (1 1/2 tsp)</i> of <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> in a sauce pan. Stir over low heat, until sugar crystals dissolve. Let cool.");
+add_instruction(&sweet_mock_eel_nigiri_rice, "Put <i>7 ml (1 1/2 tsp)</i> of <a href='japanese_rice_vinegar.html'>Japanese rice vinegar</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> in a sauce pan. Stir over low heat, until sugar crystals dissolve. Let cool.");
add_instruction(&sweet_mock_eel_nigiri_rice, "Once rice is cooked, transfer to a flat tray, and pour sushi dressing over it. Mix dressing into rice with a spatula, using a sideways cutting motion. Cover with a damp towel, and let cool.");
add_serving(&sweet_mock_eel_nigiri_rice, &black_glutinous_rice, "140 g");
add_serving(&sweet_mock_eel_nigiri_rice, &japanese_rice_vinegar, "7 ml");
