Barnyard Millet Tempura: White Fish Style.

First, mix the grated yam and salt very well.
Cook the barnyard millet. Mix it into the hot, freshly cooked millet. Place it on rehydrated sheet fu (wheat gluten).
This transforms into "white fish" 😌✨
Right now, Ayumi is playing with ingredients every day. Every day, I study Yumiko-san's videos, books, and recipes, downloading wisdom and outputting it (cooking).
The continuous cycle of input and output is the one and only way for the brain to "learn."
Witnessing it transform into a shape and taste I've never seen before with my own hands. That is the greatest joy ♬😍

I've tried making fish dishes many times.
I never filleted a large fish, but I played around with various seafood like saury, sardines, horse mackerel, squid, and octopus. Back then, I truly thought, "I'm doing this to make a delicious meal ✊"
But... handling fish, the unique smell... that was quite hard for me.

This millet fish 🐟.
No dark meat. No fishy smell. No small bones.
While frying it, for a split second, it actually smelled like white fish. Lol (*//艸//)♡
The human brain is a mysterious thing; with the power of belief, you can create any reality, even hallucinations or auditory illusions.
The matter, scent, taste, and even humans in this world are basically "information." Also, since color is a wavelength, it makes sense that white grains (barnyard millet) can take the place of white meat (fish). As proof, proso millet (yellow) becomes an omelet, and sorghum becomes chocolate.
Oh, how mysterious 😃💗

Now then, how does it taste?
There's a slight issue with my "barnyard millet cooking method"... 😃💧
This recipe requires cooking the millet to be super milky.
Ayumi's white fish turned out a bit firm, but other than that, it's perfect ✌️✨
For me, this is the best white fish 👌♥
Phew... •̆₃•̑💧
My grain cooking skills... I'm still a fledgling 🐥...
I must train more.

✤ I'm posting the "How to cook barnyard millet," but for millet fish, make sure to cook it milky by using 2 to 3 times the amount of water per 1 cup of millet ✨

By the way, I also fried some simmered burdock root tempura, so my stomach is stuffed. But kneading the millet is fun, and I only used one sheet of fu, so it's economical (*´艸｀*)♥
I want to play more with grains! I'll make it again ✊

<Simmered burdock root, useful for various dishes! ↓>

🐟 Basic Millet Fish
〚Ingredients〛
Cooked barnyard millet: 200g
Yam (grated): 30g
Natural salt: 1/2 tsp
Sheet fu: 1 sheet

〚Preparation〛
・Soak the sheet fu in water for about 3 minutes to rehydrate. Drain the water, open one side with kitchen scissors, and cut into 2 pieces.
・Add salt to the grated yam and mix well. (
A) (If using yam powder, dissolve 8g in 20cc of water, add salt, and mix well.)↓↓ The image is yam powder

〚Instructions〛
① While the cooked millet is hot, mix in A to create a smooth dough.
② Divide the dough from ① into 2 portions, spread them flat onto the sheet fu, and shape them.
At this point, change the cutting method depending on the dish you are making, such as meuniere, tempura, or sesame-grilled...
✨ Since this is tempura, see the right side of the photo ↓

You can also freeze it as a large piece.
I cut mine before freezing!
I want to make other recipes using this millet fish in the future! Also, it seems I can make fish paste, kamaboko, and even shrimp using millet, yam, and salt, so Ayumi is fully prepared to take on the challenge!!
Now then, let's fry the tempura ✊

・・・・・・・・・・　💗　・・・・・・・・・・

🐟 Barnyard Millet Tempura: White Fish Style.
〚Ingredients〛(Easy-to-make quantity)
Basic millet fish: 1 sheet → cut into 4 pieces (A)
Green beans: 8 pieces
Frying oil: as needed

<Batter> *Sift flour and salt together, then dissolve in water
Flour: 1/2 cup
Salt: 1/4 tsp
Water: 1/3 cup + 1 tsp

<Dipping Soy Sauce>
Soy sauce: 2 tbsp
Water: 2 tbsp

〚Instructions〛
① Dip A into the batter and fry until crispy in 180°C oil. Fry the green beans the same way.
② Arrange on a plate and serve with the dipping soy sauce.

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・・・・・・・・　　🎐　　〜♫♬　・・・・・・
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Perhaps in response to today's post, the clouds in this morning's blue sky looked like conger eel. Conger eel... It was a straight, long cloud that seemed to cross the entire field of vision ☁️ There was also a dense lion-shaped cloud being blown by the wind, moving backward... Strange.

It's been about 7 months since I completely moved away from animal-based foods.
Thanks to Mirai Shoku Tsubutsubu, my mind and body are healthy. My sensory functions and intuition are more refined than before. Freed from unnatural things and the energetic noise caused by animal products, my body feels light.
There is something impressive that Yumiko-san, the founder of Mirai Shoku Tsubutsubu, said in a video on her YouTube channel.
I believe it went something like this. (Please forgive me, as this is Ayumi's interpretation)

'If you put diesel fuel into a gasoline car, it won't run. That kind of thing happens with cars. But humans can somehow keep running even if they eat things that violate the rules. However, they give you signs in the form of illness or poor health. In other words, illness or some kind of physical disorder is a system built into the human body to prevent immediate death.'

This is... truly thought-provoking.
I am moved in every way—by the choice of words, the way of conveying ideas, the creativity, and the wisdom—to the point where I am left in a daze for a while.
Now is the time to choose to stop sacrificing or being sacrificed. For nature, for animals, and for ourselves.
I want to learn more about the laws of the universe, the rules of the Earth, and the forms of cooking. Ayumi will continue to live a 100% plant-based life.

Ayumi☽

......... 🐰 .........

💎Other Mogupoko Diaries💎

🍚🥢【Mogupoko Time Monologues】🌾🌾

🍓The Mogupoko Diary is a record of Ayumi's daily life practicing Future Food Tubutubu
created by Yumiko Otani.😃
I write these articles freely, referencing her books and theories.

Ayumi☽