Recipe: Appetizing Japanese Tabbouleh with Mixed Grains

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Japanese Tabbouleh with Mixed Grains.

Japanese Tabbouleh with Mixed Grains You can have Japanese Tabbouleh with Mixed Grains using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Japanese Tabbouleh with Mixed Grains

  1. It’s 100 ml of Mixed grain and millet (glutinous millet, amaranth and quinoa).
  2. Prepare 50 grams of Canned sweet corn (without brine).
  3. Prepare 1 medium of ●Tomato (cut into 7 to 8 mm cubes).
  4. It’s 1 of ●Cucumber (cut into 7 to 8 mm cubes).
  5. It’s 1 of Aubergine (cut into 7 to 8mm cubes).
  6. You need 1 tbsp of ★Olive oil.
  7. It’s 3 of ●Shiso leaves (chopped).
  8. It’s 1 of ●Myoga (chopped, optional).
  9. You need 2 tbsp of ●Chopped green onion (or chopped onion).
  10. Prepare 1 of ◎Herb salt (or plain salt).
  11. It’s 1 dash of ◎Black pepper.
  12. It’s 2 tbsp of ◎Lemon juice.
  13. It’s 2 tbsp of ◎Olive oil.
  14. You need 1 tsp of ◎ Usukuchi soy sauce.
  15. You need 1/2 tsp of ◎Honey.

Japanese Tabbouleh with Mixed Grains instructions

  1. Put plenty of water in a small sauce pan (about two or three times as much as the mixed grain) and add the millet. Bring to a boil over medium heat and reduce the heat to low. Cook for about 5 minutes and then strain in a colander..
  2. Soak the diced aubergine in water to remove its bitterness. Strain well in a colander and fry in a frying pan over a medium heat. Add the ★ ingredients and turn off the heat. Leave to cool..
  3. Cut the ● vegetables into 7 to 8 mm cubes (reserve some for garnishing) and put them into a storage container with the millet from Step 1 and the aubergine from Step 2, as well as the sweet corn..
  4. Add the ◎ seasonings to Step 3 and mix well. Chill in the fridge. Place a cake ring on a serving plate and spoon the salad mixture. Press gently..

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