Reference to Cooking Appetizing Japanese Tabbouleh with Mixed Grains

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To make an unforgettable Japanese Tabbouleh with Mixed Grains, here are the ingridients needed:

1. Take 100 ml of Mixed grain and millet (glutinous millet, amaranth and quinoa).
2. Prepare 50 grams of Canned sweet corn (without brine).
3. Take 1 medium of ●Tomato (cut into 7 to 8 mm cubes).
4. Prepare 1 of ●Cucumber (cut into 7 to 8 mm cubes).
5. Take 1 of Aubergine (cut into 7 to 8mm cubes).
6. Get 1 tbsp of ★Olive oil.
7. Take 3 of ●Shiso leaves (chopped).
8. Prepare 1 of ●Myoga (chopped, optional).
9. Get 2 tbsp of ●Chopped green onion (or chopped onion).
10. Take 1 of ◎Herb salt (or plain salt).
11. Prepare 1 dash of ◎Black pepper.
12. You need 2 tbsp of ◎Lemon juice.
13. Use 2 tbsp of ◎Olive oil.
14. Use 1 tsp of ◎ Usukuchi soy sauce.
15. Get 1/2 tsp of ◎Honey.

After preparing the components, next you are ready to make your 5-star Japanese Tabbouleh with Mixed Grains by following the guidances below:

Fold in Multi-Grain Medley and remaining ingredients. Season with salt and pepper to taste. If desired, top with feta cheese. Serve the tabbouleh as a salad immediately. Or, to serve as lettuce cups: pull the leaves from your lettuce and arrange the nicest, most cup-like leaves on a platter.

Recipe : Japanese Tabbouleh with Mixed Grains

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