Chef Jonathan Gushue's Japanese breakfast salad
Adding a few choice ingredients to food bank staples can produce a delicious dish
Chef Jonathan Gushue of The Berlin says adding just a few, inexpensive ingredients to items that are food bank staples can take dinner up a level.
At our annual Sounds of the Season event at TheMuseum in downtown Kitchener, Gushue showed us how to make a Japanese breakfast salad, and he was kind enough to share the recipe with us.
Jonathan Gushue's Japanese Breakfast Salad
1 bunch green onion, thinly sliced
2/3 cup cooked black beans
1 cup cooked, medium grain rice
6 eggs, whipped
1 tbsp sugar
1 tsp soy sauce
½ bunch cilantro, chopped
1 sweet potato, peeled, diced and cooked in salted water
1 cup sweet corn kernels, cooked
½ cup toasted sesame seeds
2 tbsp sesame oil
1 tbsp chili paste or diced, cooked chili
Mix the egg with the sugar and soy and cook. Scramble until dry and allow to cool.
In a large bowl, combine remaining ingredients.
Add the egg mixture and combine. Adjust seasoning with sesame oil and chili paste.
Garnish with extra sesame seeds. Serve at room temperature.