What is Glutinous barley?
Barley, an ancient grain consumed worldwide, comes in various types and is utilized in diverse ways. There are two main types of barley: Glutinous and non-Glutinous, each with distinct characteristics. Glutinous barley, called MOCHIMUGI in Japan is high in dietary fiber and has a sticky texture, while non-Glutinous barley, like oshimugi, is light and used in dishes like mugi toro gohan (rice with barley grated yam) in Japan.
In addition to cooking Glutinous barley with rice, it is also recommended to boil it and use it as an ingredient in soups and salads. Not only does it provide dietary fiber, but it also adds texture and makes dishes tastier.
Let us show you how to make stocked and convenient boiled Glutinous barley.
How to make boiled Glutinous barley.
・To be prepared (about 300 g after boiling)
A pot with at least 1 liter of water
Glutinous barley 100g（3.5oz）
1. Bring a pot of water to a boil and add Glutinous barley.
2. Reduce heat to a simmer and boil for 15 to 20 minutes, stirring occasionally.
3. When Glutinous barley is boiled to desired consistency, drain in a colander and rinse off any slimy residue under running water.
4. Drain well and transfer to a container.
Because Glutinous barley contains polyphenols, it may discolor if kept warm. If you don’t eat it all, we recommend freezing it as soon as possible. Freezing barley in small portions allows you to use as much of the delicious barley as you like at any time.
Freezing boiled Glutinous barley
Shape into a sheet in an airtight bag. Drain the boiled Glutinous barley, place it in an airtight bag, and stretch it into a thin sheet. Make streaks with chopsticks and freeze in the freezer so that you can break it along the streaks.
Cubes for smaller portions.
You can easily divide boiled Glutinous barley into smaller portions by using an ice tray. Once frozen, remove from the ice tray and store in an airtight bag. Small quantities of frozen cubes are convenient and easy to use a little at a time in a variety of dishes.
Easy and Healthy Recipes for Boiled Glutinous Barley
Glutinous Barley Herb Salad（cooking time：10min）
Ingredients (For 4 servings)
- 7oz（200g）Boiled Glutinous barley
- 1/2 Cucumber
- 1/6 Purple onion
- 4 Small Tomatoes
- 4 Black olives
- 1/2 Mozzarella cheese
- Herbs of your choice（Italian parsley, Dill, Mint, etc.）
- ★1 tablespoon white wine vinegar
- ★2/3 teaspoon salt
- ★A pinch of pepper
- ★3 tablespoons Olive oil
Method
1．Dice the cucumber, purple onion, small tomatoes, black olives and mozzarella cheese.
2．In a bowl, mix the Boiled Glutinous barley, 2, and torn herbs, then add the combined ★.
3．Serve in a bowl and garnish with herbs.
Glutinous Barley Lemon Soup（cooking time：10min）
Ingredients (For 2 servings)
- 1.7oz (50 g) Boiled Glutinous barley
- 2 Eggs
- 2 tablespoons Lemon juice
- 1 teaspoon Consomme bouillon granules
- 13.5fl oz（400 ml） Water
- 1 Lemon slice
- Olive oil to taste
- Salt and Pepper to taste
Method
1．Place water, consomme bouillon, and Boiled Glutinous barley in a pot and bring to a boil.
2．Mix the eggs and lemon juice, then add the “1” mixture a little at a time.
3．Return “2” to the pot and heat over low heat, stirring constantly.
4．When thickened, season to taste with salt, place in a serving bowl, add lemon slices, and sprinkle with olive oil and black pepper.
Coconut milk pudding with Glutinous barley（cooking time：10min）
Ingredients (For 2 servings)
- ★0.8oz（25 g） Boiled Glutinous barley
- ★3.5oz（100 g） Coconut milk
- ★0.8oz（25 g） Sugar
- ★Pinch of Salt
- ★Zest of 1/4 Lemon
Topping
- 4 slices Lemon
- 4 slices Mint
Method
1．Cut the lemon for topping.
2．Stir the ★ in a blender. (If using a mixer, make 2 to 3 times the amount for easier stirring.)
3．Place in a bowl and refrigerate to harden.
4．Garnish with Boiled Glutinous barley, lemon and mint.
