Step-by-Step Guide to Prepare Homemade Japanese Tabbouleh with Mixed Grains

Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a special dish, Recipe of Any-night-of-the-week Japanese Tabbouleh with Mixed Grains. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Japanese Tabbouleh with Mixed Grains, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Tabbouleh with Mixed Grains delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese Tabbouleh with Mixed Grains is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can have Japanese Tabbouleh with Mixed Grains using 15 ingredients and 4 steps. Here is how you can achieve that.

I had a lot of millet which was originally for cooking with rice. I cooked the millet and I thought it looked just like cous cous. I made a marinade and checked the taste. When marinated, it was exactly like tabbouleh! The salad is very tasty already with lemon juice and olive oil, but I added a little soy sauce. Cooking time of mixed grains: Kibi-mochi for 5 minutes, amaranth for 8 minutes and quinoa for 10 minutes. You can freeze the leftovers. Check the taste before serving. Adjust with herb salt or plain salt. If you don't have a cake ring, put the salad in a small bowl. Recipe by kebeibiko

Ingredients and spices that need to be Make ready to make Japanese Tabbouleh with Mixed Grains:

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

Steps to make 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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