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Socca Flatbread with Ponzu Arugula

Image for Socca Flatbread with Ponzu Arugula
plate

Yield

Makes 4 servings

prep

Prep Time

30 minutes

cook

Cook Time

20 minutes

kikkoman products used:

ingredients

1 ¼ cup chickpea flour
1 ¼ cup cold water
2 tablespoons olive oil
1 garlic clove, minced
3 scallions, green parts thinly sliced
¼ teaspoon salt
1 cups loosely packed arugula
2 teaspoon Kikkoman® Ponzu
2 teaspoon lemon juice
1 teaspoon olive oil
Red pepper flakes, optional

directions

  1. Preheat the oven to 425°F.
  2. In a bowl, mix together the chickpea flour, water, olive oil, garlic, scallions and salt.
  3. Allow the batter sit and thicken for at least 20 minutes. Meanwhile, place a 10-inch cast iron or oven proof skillet in the oven for 10 minutes to preheat.
  4. Pour the chickpea batter into the pan and bake for 20 minutes, or until the center is set and the edges start to pull away from the pan.
  5. In a bowl, whisk together the ponzu, lemon juice and olive oil. Add the arugula and toss to coat.
  6. Top the flatbread with the arugula and sprinkle with red pepper flakes (if using).
  7. Slice and eat immediately.

THE STORY OF SOY 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

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