Japanese Tabbouleh with Mixed Grains

Japanese Tabbouleh with Mixed Grains

Use any vegetables you have in your fridge. If you have pre-mixed grains, you can make an easy macrobiotic salad. Marinate the mixed grains. You can enjoy this salad even the next day.

Ingredients: 4 servings

Mixed grain and millet (glutinous millet, amaranth and quinoa)
1/2 cup
Canned sweet corn (without brine)
50 g
●Tomato (cut into 7 to 8 mm cubes)
1 medium
●Cucumber (cut into 7 to 8 mm cubes)
Aubergine (cut into 7 to 8mm cubes)
★Olive oil
1 tablespoon
●Shiso leaves (chopped)
●Myoga (chopped, optional)
●Chopped green onion (or chopped onion)
2 tablespoons
◎Herb salt (or plain salt)
to taste
◎Black pepper
a small amount
◎Lemon juice
2 tablespoons
◎Olive oil
2 tablespoons
◎ Usukuchi soy sauce
1 teaspoon
1/2 teaspoon


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.

Story Behind this Recipe

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.