Yield
Yield: Serves 1
kikkoman products used:
2 slices eggplant (1/4-inch thick)
2 slices yellow squash (1/4-inch thick)
4 ounces Kikkoman Tempura batter
8-inch slice french bread, halved
2 ounces tomato sauce
1 ounce fontina cheese, grated
Marinade:
1 cup milk
1 tablespoon Kikkoman Less Sodium Soy Sauce
1 teaspoon fresh grated garlic
Combine marinade ingredients. Marinate eggplant and squash at least one hour. Drain, batter and deep-fry 3 minutes at 350 degrees, or until lightly golden.
Grill bread to toast. Place tempura vegetables on one side of bread. Spread tomato sauce over vegetables, sprinkle with cheese and top with other slice of bread. Serve with small salad of sliced amfisi olives, pickled okra, roma tomato and spinach.
Recipe created by Chef Lamar Thomas, East-West Bistro, Athens, GA
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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
