Reference to Serving 5-Star Japanese Tabbouleh with Mixed Grains
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To prepare an extraordinary Japanese Tabbouleh with Mixed Grains, here are the ingridients needed:
- Take 100 ml of Mixed grain and millet (glutinous millet, amaranth and quinoa).
- Get 50 grams of Canned sweet corn (without brine).
- Provide 1 medium of ●Tomato (cut into 7 to 8 mm cubes).
- Use 1 of ●Cucumber (cut into 7 to 8 mm cubes).
- Get 1 of Aubergine (cut into 7 to 8mm cubes).
- Provide 1 tbsp of ★Olive oil.
- Use 3 of ●Shiso leaves (chopped).
- Provide 1 of ●Myoga (chopped, optional).
- Get 2 tbsp of ●Chopped green onion (or chopped onion).
- Provide 1 of ◎Herb salt (or plain salt).
- Use 1 dash of ◎Black pepper.
- Prepare 2 tbsp of ◎Lemon juice.
- Use 2 tbsp of ◎Olive oil.
- Provide 1 tsp of ◎ Usukuchi soy sauce.
- Prepare 1/2 tsp of ◎Honey.
After readying the materials, next you are ready to prepare your appetizing Japanese Tabbouleh with Mixed Grains by following the procedures on this section:
- 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..
- 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..
- 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..
- 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..
Recipe : Japanese Tabbouleh with Mixed Grains
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step by step to make Japanese Tabbouleh with Mixed Grains
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