Japanese Tabbouleh with Mixed Grains
Japanese Tabbouleh with Mixed Grains

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, japanese tabbouleh with mixed grains. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Japanese Tabbouleh with Mixed Grains is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Japanese Tabbouleh with Mixed Grains is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook japanese tabbouleh with mixed grains using 15 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Tabbouleh with Mixed Grains:
  1. Make ready 100 ml Mixed grain and millet (glutinous millet, amaranth and quinoa)
  2. Take 50 grams Canned sweet corn (without brine)
  3. Make ready 1 medium ●Tomato (cut into 7 to 8 mm cubes)
  4. Make ready 1 ●Cucumber (cut into 7 to 8 mm cubes)
  5. Prepare 1 Aubergine (cut into 7 to 8mm cubes)
  6. Prepare 1 tbsp ★Olive oil
  7. Take 3 ●Shiso leaves (chopped)
  8. Prepare 1 ●Myoga (chopped, optional)
  9. Take 2 tbsp ●Chopped green onion (or chopped onion)
  10. Make ready 1 ◎Herb salt (or plain salt)
  11. Prepare 1 dash ◎Black pepper
  12. Get 2 tbsp ◎Lemon juice
  13. Get 2 tbsp ◎Olive oil
  14. Get 1 tsp ◎ Usukuchi soy sauce
  15. Get 1/2 tsp ◎Honey
Steps to make Japanese Tabbouleh with Mixed Grains:
  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.

So that’s going to wrap it up for this exceptional food japanese tabbouleh with mixed grains recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!