Are you looking for recipe inspiration? Japanese Tabbouleh with Mixed Grains special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Japanese Tabbouleh with Mixed Grains What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Japanese Tabbouleh with Mixed Grains, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Japanese Tabbouleh with Mixed Grains delicious at home, because as long as you know the trick, this dish can be a 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.

Well, this time, let's try it, and vary the Japanese Tabbouleh with Mixed Grains yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Japanese Tabbouleh with Mixed Grains using 15 ingredient type and 4 manufacturing steps. Here's how to make the dish.

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 prepared 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 a 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.