大阪風串カツ
Fried skewer / Cutlet skewer
A platter of various types of skewered ingredients dipped in batter and deep-fried in oil.
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Ingredients:
Beef, Pork, Shrimp, Scallop, Processed vegetable
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Cooking:
Deep-fry
Chicken cartilage, as a type of roasted chicken or fried food, is a classic snack.
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Ingredients:
Pork cartilage
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Flavor:
Soy sauce, Sugar, Spices: Others
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Cooking:
Bake/Roast
ふわふわあっさり 山いも鉄板焼き
Teppan-yaki(cooked on a griddle)
A dish of meat, seafood, and vegetables grilled on an iron plate.
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Ingredients:
Japanese yam, Dried bonito, Hen's egg, Scallion/Green onion/Leek, Sesame
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Flavor:
Light soy sauce, Cayenne pepper powder
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Cooking:
Bake/Roast
ポテトのタコ焼き
Takoyaki (octopus balls)
Grilled balls of batter filled with octopus and vegetables.
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Ingredients:
Octopus, Potato, Scallion/Green onion
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Flavor:
Mayonnaise, Takoyaki sauce
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Cooking:
Deep-fry
Champon noodles made from wheat flour cooked in broth with meat, seafood and vegetables etc.
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Ingredients:
Champon noodles, Kimchi, Pork, Scallion/Green onion/Leek
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Cooking:
Boil, Bake/Roast
Ingredients are wrapped in rice paper. Served with sweet dipping sauce.
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Ingredients:
Shrimp, Spring roll wrapper, Cucumber, Perilla, Pork
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Flavor:
Thai fish sauce, Lemon juice, Sugar
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Cooking:
Raw
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Ingredients:
Wheat flour, Cheese
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Flavor:
Olive oil
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Cooking:
Bake/Roast
ブロッコリーの明太子ソース
Other Japanese-style Salad
A salad of raw vegetables with a soy sauce-based dressing.
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Ingredients:
Broccoli, Marinated cod roe
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Flavor:
Mayonnaise
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Cooking:
Boil
牛すじと里芋の煮込み
Simmered beef tendon
A dish of beef tendon stewed in soy sauce and miso.
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Ingredients:
Beef tendon, Taro, Scallion/Green onion/Leek, Konjac
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Flavor:
Soy sauce, Dashi, Sugar, Light soy sauce
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Cooking:
Simmer
*Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
*Photos shown are for illustration purpose only.
*Price may vary.
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)