Mugi Gohan with Seasonal Vegetables

Ingredients

• 1 cup (200g) pearl barley 1 cup (200g) pearl barley
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 carrot, diced 1 carrot, diced
• 5-6 mushrooms, sliced 5-6 mushrooms, sliced
• 1 cup (150g) green beans, trimmed and halved 1 cup (150g) green beans, trimmed and halved
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt, to taste Salt, to taste
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 48g, 5g
• Protein: 7g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the pearl barley under cold water and drain.
2. 2.
   In a large pot, heat the vegetable oil over medium heat.
3. 3.
   Add the pearl barley to the pot and toast it for a few minutes until fragrant.
4. 4.
   Pour in the vegetable broth and bring it to a boil.
5. 5.
   Reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
6. 6.
   Add the diced carrot, sliced mushrooms, and halved green beans to the pot.
7. 7.
   Cover the pot again and cook for an additional 10-15 minutes until the vegetables are tender.
8. 8.
   In a small bowl, mix together the soy sauce and mirin.
9. 9.
   Pour the soy sauce mixture into the pot and stir well to combine.
10. 10.
    Season with salt to taste.
11. 11.
    Remove from heat and let it sit for a few minutes.
12. 12.
    Serve the Mugi Gohan hot, garnished with chopped green onions.

Treat your ingredients with care...

• Pearl barley — Rinse the pearl barley thoroughly before cooking to remove any impurities and excess starch.
• Carrot — Dice the carrot into small, uniform pieces to ensure even cooking.
• Mushrooms — Use fresh mushrooms and slice them thinly for a tender texture.
• Green beans — Trim the ends of the green beans and halve them for a balanced presentation.
• Soy sauce — Opt for low-sodium soy sauce if you prefer a less salty flavor.

Tips & Tricks

• For added flavor, you can sauté the vegetables before adding them to the pot.
• Customize the dish by adding other seasonal vegetables like corn or peas.
• Experiment with different types of mushrooms, such as shiitake or oyster mushrooms, for a unique taste.
• Serve Mugi Gohan with a side of pickled vegetables for a tangy contrast.
• Leftover Mugi Gohan can be transformed into delicious fried rice the next day.

Serving advice

Serve Mugi Gohan as a standalone meal or pair it with a simple side salad for a complete and satisfying lunch or dinner.

Presentation advice

Present Mugi Gohan in individual bowls, garnished with a sprinkle of chopped green onions for a pop of color. The vibrant vegetables and the contrasting textures of the pearl barley make for an appealing presentation.