Millet and Macaroni Stew

The human body is made up of a truly exquisite balance of water, salt, and oil. And its way of working is truly systematic. It seems that our bodies never make mistakes or deviate from those rules.
The command center for regulation is "salt."
That is why "salt reduction" is out of the question.
Humans cannot live if the salt concentration in their bodies drops.
A body lacking salt is cold, and both the mind and body lose vitality, and physiological functions begin to go haywire.

Cooking seems to be the same as humans; there is an optimal salt value.
If there is too much, it is salty, and if there is too little, it is unsatisfying, making you want to add something to the flavor.
And yet😳💧
Today, Ayumi got the amount of water wrong.
It was supposed to be 3 cups, but I put in 4 cups😩
I want to somehow fix it and eat it deliciously✊😳
For now..., I increased the salt to match.

Roughly speaking, Tsubutsubu recipes involve simmering 2 tablespoons of grains and vegetables to make a soup. If you increase the grains to 3 tablespoons, it adds richness and becomes a stew.
I had read this in the recipe book and knew it as knowledge.
I am now in my second year of Tsubutsubu.
The balance of "water and salt."
I always follow the "amount of salt."
Although I have little experience, I feel like I have learned the important things that form the foundation.
I was able to barely fix this mistake with my own power. Well, I wonder if I should have added millet, not just salt...🙄

"Tsubutsubu Grain Soup" page 54✨↓↓
Actually, this is the correct one☆

The soup was delicious.
But, but...
Ayumi really wanted a stew...
I love macaroni gratin... (๑´• ₃ •̀๑)
I want to eat it... (๑´• ₃ •̀๑)
So..., I tried again the next day!

🌼Millet and Macaroni Stew🌼
〚Ingredients〛
Millet 3 tablespoons
Onion 50g
Daikon radish 100g
Pumpkin 50g
Rapeseed oil 2 teaspoons
Macaroni 80g
Water 3 cups
Kombu 5cm square
Natural salt 1 and 1/2 teaspoons
Soy milk 1/2 cup

〚Preparation〛
・Wash the millet and drain in a colander.
・Cut the onion in half horizontally and slice into 8mm pieces.
・Cut the daikon radish into bite-sized chunks with the skin on.
・Slice the pumpkin into bite-sized pieces.

〚How to make〛
① Heat oil in a pot, sauté the onion, and add water and kombu.

② Once it boils, add the daikon, pumpkin, millet, and salt, stir, and once it boils again, cover and simmer over medium heat for 15 minutes, stirring occasionally.

③ Add the macaroni and simmer over medium-low heat for 10 minutes.

4. Add the soy milk and simmer briefly.

5. If you like, add a little barley miso or soy sauce as a secret ingredient to finish, which will
enhance the flavor.

🌳
Delicious (*//艸//)♡
The stew is so delicious!!
When I made the black rice dessert soup, I boiled it too long after adding the soy milk and it separated, but this time I remembered that properly, so I "simmered it briefly" and turned off the heat. I'm getting smarter (*´艸｀*)♬♡
Well then.
Once I post this article, I'll make some more meal prep.

Ayumi☽

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👚 The Munching Diary is a record of Ayumi's daily life practicing Mirai Shoku Tsubutsubu
　 by Yumiko Otani 🐰
　I write these articles freely, referring to her books and theories.
　

Ayumi☽