ice cream
Kikkoman PANKO Japanese Style Bread Crumbs
cinnamon
flour
beaten eggs
fudge sauce
whipped cream
maraschino cherries
Scoop ice cream into 1 1/2-inch (#40 scoop) balls. Freeze hard. Mix bread crumbs with cinnamon (1 cup crumbs to 2 tablespoons cinnamon). Coat ice cream balls with flour, beaten eggs and crumb mixture. Double bread by coating again with egg and crumb mixture. Freeze hard.
To order: Deep-fry ice cream balls until golden but not melted through. Serve immediately in sundae glass with fudge sauce; top with whipped cream and maraschino cherries.
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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
