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Japanese Tabbouleh With Mixed Grains Recipe

Japanese Tabbouleh with Mixed Grains Recipe
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Serving : 4
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Prepare the ingredients before making Japanese Tabbouleh with Mixed Grains in your home. Then, follow these steps below to serve Japanese Tabbouleh with Mixed Grains for your family or friends.

Ingredients: Japanese Tabbouleh with Mixed Grains

  • 100 ml Mixed grain and millet (glutinous millet, amaranth and quinoa)
  • 50 grams Canned sweet corn (without brine)
  • 1 medium ●Tomato (cut into 7 to 8 mm cubes)
  • 1 ●Cucumber (cut into 7 to 8 mm cubes)
  • 1 Aubergine (cut into 7 to 8mm cubes)
  • 1 tbsp ★Olive oil
  • 3 ●Shiso leaves (chopped)
  • 1 ●Myoga (chopped, optional)
  • 2 tbsp ●Chopped green onion (or chopped onion)
  • 1 ◎Herb salt (or plain salt)
  • 1 dash ◎Black pepper
  • 2 tbsp ◎Lemon juice
  • 2 tbsp ◎Olive oil
  • 1 tsp ◎ Usukuchi soy sauce
  • 1/2 tsp ◎Honey

How to Make Japanese Tabbouleh with Mixed Grains

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Japanese Tabbouleh with Mixed Grains in your home by yourself.

    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.
  • Step 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.
  • Step 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.
  • Step 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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