1 tablespoon soy sauce
1 medium Japanese onion, chopped
1 medium carrot, peeled and sliced
3/4 cup water
1 teaspoon salt
1 teaspoon chicken bouillon granules
1 tablespoon vegetable oil
1 medium tomato, chopped
1 teaspoon white sugar
1 cup corn kernels
1 small onion, sliced into rounds
1 cup sliced fresh mushrooms
1/2 cup chopped fresh spinach
In a small bowl, mix soy sauce, onion, carrot, water, salt, bouillon, oil, tomato, sugar, corn, onion, mushrooms, spinach, and Worcestershire sauce. Cover and refrigerate overnight.
The next morning, remove the marinade from the refrigerator and mix with the tomato, sugar, and corn kernels.
Preheat oven to 375 degrees F (190 degrees C).
Spread the marinade mixture evenly over the bottom of a baking dish or platter. Spread the marinade mixture over the bottom of the pan. Spread the remaining marinade over the top of the pan; place remaining marinade on top of the marinade.
Bake uncovered in the preheated oven for about 30 minutes. Turn the heat and cook, stirring occasionally, for about 15 minutes. Remove from the oven and brown the French toast in the hot oil, stirring occasionally.
Coat the top of the French toast with the marinade. Place the French toast on a platter. Spread the remaining marinade over the top. Brush the French toast with the remaining soy sauce mixture; sprinkle the corn, onion, mushrooms, and spinach over the top.
Bake at 375 degrees F (190 degrees C) for 30 minutes or until the potatoes are tender. Remove from the pan and let cool. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).