Ingredients
For the Salad:
- Barley (or Mochi barley): 50g
- Cucumber: 1/2 piece
- Cherry tomatoes: 4 pieces
- Black olives: 4 pieces, thinly sliced (about 3mm)
- Grana Padano: 2 tbsp, cut into 2mm x 3cm strips (or finely grated)
- White balsamic vinegar: 1 tbsp
- Olive oil: 1 tbsp
- Salt and pepper: a pinch
- Shiso leaves: for garnish, optional
For the Jelly (makes extra):
- Dashi broth: 1 cup
- Light soy sauce: 1 tbsp
- Gelatin powder: 1 packet (5g)
- Mirin: 1 tbsp
- Salt: a pinch
- Vinegar: 1/2 tsp
Instructions
- Cook the Barley: Bring water to a boil in a medium-sized pot. Add the barley and cook for about 15 minutes, or until soft. Drain in a sieve and rinse under cold water to cool, then drain well.
- Prepare the Vegetables: Slice the cucumber lengthwise into quarters, then cut into 8mm pieces. Quarter the cherry tomatoes and pat dry with paper towels. Slice the black olives into 3mm rings.
- Make the Jelly: Heat the dashi broth in a small saucepan until it boils. Add the mirin, then the gelatin powder, and stir until the gelatin dissolves. Turn off the heat. Let the mixture cool slightly, then add the vinegar and mix. Pour the jelly mixture into a small tray and refrigerate for about 1 hour until it sets. Once set, use a fork to break it into small pieces.
- Assemble the Salad: In a bowl, combine the cooled barley, prepared cucumber, tomatoes, and olives. Add the Grana Padano, white balsamic vinegar, olive oil, salt, and pepper. Toss everything together and refrigerate to chill.
- Serve: Add about 3 tablespoons of the prepared jelly to the chilled salad and gently toss to combine. Garnish with shiso leaves if desired, and serve in individual bowls.
