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1
In each of 3 small saucepans, toast the farro, barley and wild rice over moderately high heat, tossing, until they start to smell nutty, 2 minutes.
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2
Add water to each pan to cover the grains and rice by 2 inches and bring to a boil.
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3
Cover and cook until just tender, 25 minutes for the farro and barley and 35 minutes for the wild rice.
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4
Drain and transfer all the grains and rice to a medium saucepan.
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5
Meanwhile, put the kombu in a small saucepan and add 2 cups of water.
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6
Cover and simmer over moderate heat for 5 minutes; do not boil.
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7
Remove from the heat and discard the kombu.
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8
Add the bonito flakes and let steep for 2 minutes, then strain the broth into a small saucepan.
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9
Light a grill.
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10
Toss the Broccolini, brussels sprouts and cauliflower with olive oil and season with salt and pepper.
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11
Grill on a perforated pan over moderate heat, turning often, until the vegetables are nicely charred and crisp-tender, 5 to 10 minutes.
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12
Add 1/2 cup of the bonito broth, 2 teaspoons of the soy sauce and 1 tablespoon of the butter to the grains and heat, stirring often.
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13
Season lightly with salt.
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14
Bring the remaining bonito broth to a boil.
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15
Transfer to a blender.
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16
Add the remaining 3 tablespoons of butter and 1 teaspoon of soy sauce and blend until frothy.
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17
Spoon the grains into four bowls.
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18
Top with the grilled brassicas and sprinkle each serving with 2 teaspoons of the lemon juice.
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19
Top with the quail eggs and season with salt.
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20
Spoon the bonito butter froth over the eggs and grains and serve right away.
