Combine sweet potato, brown rice and barley in a pot with 3 cups of vegetable broth.
Bring to a boil and add 1/4 tsp salt. Lower to a simmer, and cook uncovered for 30 minutes.
Take off heat, cover, and let steam 5-10 minutes.
Saute ginger in sesame oil on medium heat for 3 minutes (until fragrant). Add mung beans, sake, vinegar and salt and cook on medium heat until liquid evaporates into beans.
Combine all the ingredients. Add more rice wine vinegar and salt to taste.
Ingredients
Directions
Combine sweet potato, brown rice and barley in a pot with 3 cups of vegetable broth.
Bring to a boil and add 1/4 tsp salt. Lower to a simmer, and cook uncovered for 30 minutes.
Take off heat, cover, and let steam 5-10 minutes.
Saute ginger in sesame oil on medium heat for 3 minutes (until fragrant). Add mung beans, sake, vinegar and salt and cook on medium heat until liquid evaporates into beans.
Combine all the ingredients. Add more rice wine vinegar and salt to taste.