Hato Mugi Stew


  • 1 cup of hato mugi also called pearled hato mugi stew
    barley or Job’s tears
  • 4 ½ of spring water or more as needed
  • 1 small onion, diced small
  • 1 carrot, diced
  • 1 stalk of celery, diced
  • 2 shiitake mushrooms, soaked in water and cut small
  • 1 cup, cubed tofu
  • 1 small head of broccoli cut
  • 1 cup of fresh corn
  • 2″ piece of kombu sea vegetable
  • 2 Tbsps of white miso


Place the onions on the bottom of a heavy pot add enough water to cover and bring to a boil for 5 minutes. Add a piece of kombu and add the hato mugi to the water and bring to a boil with a high flame, continue to boil for 15 minutes, then add the carrot, the celery, the mushroom and the fresh corn. Add water if needed. Bring back to a boil and then lower slightly the flame. Cook for 10 minutes. Remove the kombu, slice it thin, put back into the pot and add the cubed tofu and cook 5 minutes, add the broccoli flowers and simmer for few more minutes. When the grain is tender, dilute the miso in a small cup with some hot water and pour into the stew. Stir with a wooden spoon, cook another minute and remove from heat.