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Japanese Tabbouleh with Mixed Grains
Japanese Tabbouleh with Mixed Grains

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We hope you got benefit from reading it, now let’s go back to japanese tabbouleh with mixed grains recipe. To cook japanese tabbouleh with mixed grains you need 15 ingredients and 4 steps. Here is how you achieve it.

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

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