Recipe Japanese Tabbouleh with Mixed Grains : Delicious and Easy For You To Try

Recipe Japanese Tabbouleh with Mixed Grains : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Japanese Tabbouleh with Mixed Grains. You are currently reading Recipe Japanese Tabbouleh with Mixed Grains : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother cookpad.japan been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

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

Preparation steps:

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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