Hello!
Today, I would like to share my personal favorite salad recipe from a Japanese elementary-school lunch. I remember feeling refreshed each time they serve this in school. This salad has its layers of texture– chewy, juicy, crunchy, with a unique sensation of those tiny bits of fish (called dilis in the Philippines) in your mouth.
Let’s begin!
Salad ingredients:
glutenous barley (mochi mugi)- 6 g
cucumber-1 pc.
carrots- 1pc.
cabbage- 2 leaves
corn- 15-30 g
little fish (chirimen or dilis) – 3 g
sliced almonds- 2 g
sesame seeds- 1.2 g
Dressing ingredients:
rice vinegar- 3 tbsp.
light soy sauce- 2 tbsp.
sugar- 1 tbsp.
salad oil- 1 tbsp.
Procedure:
- Soak your glutenous barley for 15 minutes.
- Slowly boil your glutenous barley until soft. This takes about 15-30 minutes.
- Prepare your dressing. Set aside.
- Chop your cucumber, carrots and cabbage. Mix them in a bowl.
- Add in corn, your cooked glutenous barley and little fish.
- Pour in the dressing and top with sliced almonds and sesame seeds.
NOTES:
- Chopping your vegetables into smaller pieces helps your body digest with more ease. Love your body. *wink*
- I prefer sprinkling almonds and seeds last to keep their texture just before I eat my salad. *wink*
- You can find mochi mugi and chirimen or dilis from Asian supermarkets. (I hope you can find one in your community.)
Special thanks to our kyushoku sensei who shared this recipe with me in 2018. (Yup! I have kept it since then.)
A kyushoku sensei is a Japanese school’s resident nutritionist “slash” cook. They are responsible for making meal plans and executing them in a precise and timely manner. The meal plans are prepared a month in advance (to even a year) to ensure children’s daily nutritional needs.
I am including this recipe here to hopefully inspire people to think about nutrition (especially those of children’s).
Happy salad tossing!
Asian Santa
May 25, 2024
コメント