Japanese Tabbouleh with Mixed Grains Recipe

Name: Japanese Tabbouleh with Mixed Grains
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 ml Mixed grain and millet (glutinous millet, amaranth and quinoa); 50 grams Canned sweet corn (without brine); 1 medium Tomato (cut into 7 to 8 mm cubes); 1 Cucumber (cut into 7 to 8 mm cubes); 1 Aubergine (cut into 7 to 8mm cubes); 1 tbsp Olive oil; 3 Shiso leaves (chopped); 1 Myoga (chopped, optional); 2 tbsp Chopped green onion (or chopped onion); 1 Herb salt (or plain salt); 1 dash Black pepper; 2 tbsp Lemon juice; 2 tbsp Olive oil; 1 tsp Usukuchi soy sauce; 1/2 tsp Honey

Servings: persons

100 ml Mixed grain and millet (glutinous millet, amaranth and quinoa)
50 grams Canned sweet corn (without brine)
1 medium Tomato (cut into 7 to 8 mm cubes)
1 Cucumber (cut into 7 to 8 mm cubes)
1 Aubergine (cut into 7 to 8mm cubes)
1 tbsp Olive oil
3 Shiso leaves (chopped)
1 Myoga (chopped, optional)
2 tbsp Chopped green onion (or chopped onion)
1 Herb salt (or plain salt)
1 dash Black pepper
2 tbsp Lemon juice
2 tbsp Olive oil
1 tsp Usukuchi soy sauce
1/2 tsp Honey

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.
2
Bring to a boil over medium heat and reduce the heat to low.
3
Cook for about 5 minutes and then strain in a colander.
4
Soak the diced aubergine in water to remove its bitterness.
5
Strain well in a colander and fry in a frying pan over a medium heat.
6
Add the ingredients and turn off the heat.
7
Leave to cool.
8
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.
9
Add the seasonings to Step 3 and mix well.
10
Chill in the fridge.
11
Place a cake ring on a serving plate and spoon the salad mixture.
12
Press gently.

133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 100 ml Mixed grain and millet (glutinous millet, amaranth and quinoa), 50 grams Canned sweet corn (without brine), 1 medium Tomato (cut into 7 to 8 mm cubes), 1 Cucumber (cut into 7 to 8 mm cubes), and more.

Yes, Japanese Tabbouleh with Mixed Grains falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Japanese Tabbouleh with Mixed Grains

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions