Japanese Tabbouleh with Mixed Grains

Source : 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 ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : March 5, 2022

Step:

  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.

    Japanese Tabbouleh with Mixed Grains recipe step 1 photo
  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.

    Japanese Tabbouleh with Mixed Grains recipe step 2 photo
  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.

    Japanese Tabbouleh with Mixed Grains recipe step 3 photo
  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.

    Japanese Tabbouleh with Mixed Grains recipe step 4 photo

Ingredients

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

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