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A steamy recipe .
That's absolutely delicious .
Classic Ji Going Cantonese .
I'm Will Young from young men cooking dot com .
Welcome to the channel where you can cook with confidence .
Today we're making one of my childhood favorites .
Delicious coni .
Let's begin .
Five pieces of garlic .
Finely chopped .
Bye bye .
One onion .
Finally chopped .
So is one of those recipes that I quite enjoy making differently every time .
And I feel like every time you're cooking in the kitchen is an opportunity to try something new as well .
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Medium heat , two tablespoons , avocado oil onions and garlic .
So for 8 to 10 minutes really smells amazing .
Cooking , Kanji is really the labor of love but boy is it ever delicious ?
For a few minutes , you can really smell the toastiness of that rice just adds so much delicious flavor .
Turn the heat up to medium high and add two cups of water .
Two generous tablespoons miso paste stir until most of the water has evaporated .
Two cups of water stir when the porridge has thickened again , add another two cups of water continued to stir .
If the boiling becomes too aggressive , you can take the pot off the heat to stir as the water evaporates , the rash should continue breaking down .
Add another two cups of water continue to stir .
I absolutely love making coni because you just start off with some really simple humble ingredients and then it just transforms into something completely different .
100 and 50 g .
Jumanji mushrooms win up water stir and cook for another 4 to 5 minutes .
Place the lid on the con and set it aside .
Don't worry about the con because that will stay super hot .
Now , the best part about con is actually the toppings .
This is where you can get really creative pat dry .
About 200 g of extra from tofu and place it in the bowl .
Use a fork to mash the tofu into a crumb bowl , nonstick , pen , medium heat , half cup , peanuts , toast the peanuts for a couple of minutes .
Two tablespoons of white sesame seeds , toast for another minute .
Set the peanuts and sesame seeds aside .
Pay back on medium heat , drizzle of Avoca oil tofu crumble .
So for 3 to 4 minutes , one tablespoon of soy sauce , one tablespoon dark soy sauce .
So there for another 2 to 3 minutes , combine the tofu and the peanuts together .
Finally chop a few sticks of green onion .
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I'll leave a link in the description box below where you can check this out and make this really easily at home .
You can now enjoy this childhood classic with absolute confidence , boy .
Oh boy .
That is like a painting making coni is kind of a lot of work but man , nothing really replaces the comfort it provides .
I mean the rice is just cooked down so fluffy and luscious and just has this really kind of smooth melted kind of taste .
The radish basically melts into that porridge and that miso paste gives it that kind of underlying bit of a saltiness and mommy .
And of course the garlic and onions that we saute and cooked along with the rice basically just melts in there as well .
And then when you mix in all those additional flavors , like the smoky chili oil , a little bit of soy sauce , it really just makes this almost like the ultimate savory comfort dish really is just incredibly delicious .
And of course , the thing I love about is the toppings .
You have these contrasting textures .
You get that crunchiness from the toasting peanuts , the sesame seeds and you get that kind of substantial chewiness and the umami from the shii mushrooms , the tofu crumble and the freshness from the green onions as well as that kind of a little bit of a heat and the sweetness from that thinly sliced fresh ginger , of course , with , you can really get creative with the toppings .
You can do whatever you like and more often than not , it will come out absolutely delicious .
Like I said , I love how coni is , is literally just a few humble simple ingredients and you can dress it up to whatever you like and to enjoy as your personal comfort dish .
And best of all is incredibly easy to make .
You can also make this cone ahead of time and keep the toppings separate .
So that when you're ready to eat , you can just warm up the coni place on the toppings and you're good to go .
This visually stunning dish is definitely no surprise why it is one of my childhood favorites dishes like this that gets me so excited about cooking at home .
Absolutely love it .
And if you love easy and delicious recipes like me , then definitely check out the vegan ramen cookbook or the cook with confidence cookbook to take a sneak peek inside the book or to check out our young man cooking merch .
I'll leave a link in the description box below for you to check those out .
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I'll see you in the next episode .