Three-Colour Donburi (Sanshoku Vegan Style)
Inspired by a traditional Japanese dish usually composed of scrambled eggs and chicken mince. To make up the similar colour profile I used sweet corn quickly boiled in a miso broth, scrambled firm tofu with soy sauce, sugar, and minced ginger, and boiled baby green peas. All served over a bed of rice.
The simplicity of the dish showcases the beautiful produce and really make you appreciate the delicate aroma of tofu,ginger, and soy sauce. Let along how easy it i s to make!