2.5oz green pepper
2.5oz shiitake
3oz pumpkin
4oz asparagus
4oz white onion
8 quail eggs
(any vegetables you desire)
1 tsp salt
24 bamboo skewers
Batter:
4oz all-purpose flour
1 egg
4oz water
1 cup Kikkoman®Panko Bread Crumbs
Sauce Mixture:
4 tbsp Worcestershire sauce
1 tbsp sugar
1 1/2 tbsp Kikkoman®Kotteri Mirin
1 tbsp Kikkoman®Soy Sauce
1/2 tbsp ketchup
1. Cut all the ingredients into bite-sized pieces and season with salt.
2. Boil water and cook quail eggs for 2 minutes. Put into iced water and remove the shell.
3. Skewer all the ingredients.
4. Combine all the sauce ingredients in a small pot. Boil it once.
5. Mix batter ingredients. The batter should be runny.
6. Heat oil on medium-high heat to 340°F.
7. Dip vegetables in the batter.
8. Dredge in panko.
9. Deep fry vegetables until crisp and golden brown.
10. Serve with sauce.
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
