SHOYU RAMEN
Ramen is a Japanese noodle dish inherited from Chinese cuisine.. Although each region of Japan has its own ramen recipe. Shoyu Ramen from here consists of Japanese noodles served in a chicken and vegetable broth, It is Tokyo style and contains side dishes of sliced pork belly meat (Kilshu), Nori (seaweed sheet), Wakame (alga), He is determined (marinated egg), Moyashi (soy embroidery) and Naruto (fish surimi). In Japan all boles and rice or soup bowls can take with hand to eat more comfortable. In Japan when to eat noodles or noodles, with...
YAKI SOBA
Yakisoba, literally "stir-fried noodles", They are originally from China ( there it is known by the name chow mein ), but today they are entirely integrated into Japanese cuisine, just like ramen. Videos, Pork bacon, carrot, onion and cabbage are sautéed with special sauce ( soy sauce, SHE, ginger, chili and bean sauce ( Tobanjan ) and more ). This sauce is the same as Yasai itame. *If you want Vegan, we make meatless with Shiitake mushroom and Moyashi bean sprout and other vegetables. *Apt for vegans
Yaki Udon
Yaki means saving or roasting, You mean noodles. Noodles, Pork bacon, carrot, Onion and cabbage are sauteed with soy sauce and fish broth. It has a pretty dry katsuobushi fish very fine. *If you want Vegan, We do without meat with mushroom mushroom and moyashi soy sprout and other vegetables with soybean sauce and algae broth Kombu. *Apt for vegans
KATSU CURRY
Kare- It is curry rice with a pork scallop. Normally eats with spoon and fork if not sticks. *It carries a bit of pickled nabo vegetables, Pepino and Rais de Loto- Fukujnzuke *If you want more spicy we can make more spicy in kitchen, But you have to warn when you ask.
KATSU-DON
Katsudon is a very popular Japanese dish in that country, consisting of a rice bowl covered with a pork chop rebozada (Tonkatsu), scrambled egg and condiments. The dish takes its name from Japanese words Tonkatsu ( 'pork chop' ) y Donburi ( ‘Rice bowl’ ). *If you want more spicy, you can wear shichimi (Japanese chilli).
Gyudon
Gyūdon is a dish of Japanese cuisine that consists of a rice bowl covered with chopped beef and onions previously soaked in a sauce. It is served as a rule with Beni Shōga (Red ginger pickles) y Shichimi. Gyū means "vaca" o "veal" And Don is the abbreviation of Donburi the Japanese word of "he was".
OYAKO-DON
Literally bowl oyakodon (don) of mother (oya) and son (that), It is a donburi or bowl of Japanese rice that prepares chicken, egg, onion and other ingredients together in a sauce, Using them then on a large rice bowl. The name of the dish is a poetic metaphor of the fact that chicken and egg are used in it. Several other Japanese dishes follow the mother and son of Oyakodon. Tanindon, literally "foreign bowl", It is identical except because it changes the chicken for veal or pork. In Japan all boles and rice bowls can be taken with hand ...
Shave
Shōga significa jengibre, y yaki significa asar o planchar. También se puede hacer con carne de ternera, pero la versión de cerdo es mucho más popular. Es el segundo plato de cerdo japonés más popular después del Tonkatsu. Panceta de cerdo, col, onion, zanahoria y pimiento verde estan salteados con salsa de jengibre.
Karaage
Age significa freir. El karaage es una técnica culinaria japonesa en la que diversos ingredientes — comúnmente carne, y en especial la de pollo— se fríen en aceite. Se elabora marinando trozos pequeños del ingrediente en salsa de soja, ajo y jengibre, recubriéndolos ligeramente entonces con una mezcla condimentada de harina de trigo o fécula de patata y friéndolos ligeramente en aceite, de forma parecida a la tempura. *Lleva ensaladade patatas y col y mayonesa casera.