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You need to prepare Mixed grain and millet (glutinous millet, amaranth and quinoa).
Provide Canned sweet corn (without brine).
You need ●Tomato (cut into 7 to 8 mm cubes).
You need ●Cucumber (cut into 7 to 8 mm cubes).
You need to prepare Aubergine (cut into 7 to 8mm cubes).
You need ★Olive oil.
Prepare ●Shiso leaves (chopped).
You need ●Myoga (chopped, optional).
Prepare ●Chopped green onion (or chopped onion).
Prepare ◎Herb salt (or plain salt).
You need to prepare ◎Black pepper.
Prepare ◎Lemon juice.
Use ◎Olive oil.
Provide ◎ Usukuchi soy sauce.
Use ◎Honey.

Short Tips:

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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..

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