Mixed grain and millet (glutinous millet, amaranth and quinoa)
Canned sweet corn (without brine)
●Tomato (cut into 7 to 8 mm cubes)
●Cucumber (cut into 7 to 8 mm cubes)
Aubergine (cut into 7 to 8mm cubes)
●Shiso leaves (chopped)
●Myoga (chopped, optional)
●Chopped green onion (or chopped onion)
◎Herb salt (or plain salt)
a small amount
◎ Usukuchi soy sauce
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.
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.
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.