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Served daily
STARTERS
This is a section of your menu, customize it any way you want.Do Miso's Kotteri Miso Ramen
1. Fill a sauce pot with water and set to boil. At the same time place the oil in a frying
pan and set over medium heat
2. When the oil in the frying pan has heated, add the onion and garlic. Sautee for a
minute or two before adding the remaining vegetables.
3. Add the ramen to the boiling water and cook for 3-5 minutes until al dente. Drain in
a sieve and move back to the sauce pot.
4. As the vegetables are cooking, add the chicken bouillon, miso, chilli pepper and
water. Cook until the bouillon and miso paste are dissolved, then add everything to
the sauce pot with the noodles.
5. Let the noodles soak in the brother for 1-2 unites longer before serving. Garnish as
desired.
$10
Vegetarian
Organic
Vegan
Sometarō’s Okonomiyaki
1. Whisk together the flour, baking powder, and salt in a small bowl.
2. In a medium bowl, whisk the egg and milk. Add the flour mixture and mix until just
blended. The batter should be quite thin. Add the chopped vegetables to the batter and
mix well.
3. Heat 1 tablespoon of the oil in a medium non- stick skillet over medium-high heat. Pour ¼
cup (60 ml) of the batter to make a 6-inch (15 cm) pancake. Cook until medium brown,
about 1 minute. Place ¼ of the meat on top of the pancake and then flip the meat side
down. Turn heat to low and cook until the bottom of the pancake is browned, the meat is
thoroughly cooked, and the vegetables are tender—about 10 minutes. Repeat until the
batter is used up.
4. To serve, brush the pancake with mayonnaise and tonkatsu sauce, or soy sauce. Sprinkle
with the bonito flakes and crumbled nori. Eat while piping hot.
$11
MAINS
Tell people more about the items in this section, e.g., all main courses can be made gluten free.Onigiri Bongo’s Onigiri
1. Begin by cooking the Japanese rice according to your favourite method.
2. With a small amount of salt sprinkled on your hands, mould the rice into small balls
or triangles approximately 8cm wide.
3. Create a small well in the centre of the rice and put in your choice of ingredients.
Then mould the rice with your hands around the well to cover your filling
completely.
4. Using a sheet of nori seaweed, wrap up your ball of rice.
5. Sprinkle some sesame seeds or cut up shiso leaves to put on the rice for a little extra
flavour (optional). Enjoy for a snack or during lunch.
$22
Chicken yakitori with cabbage and sesame salad
1. Combine sake, soy sauce, mirin, sugar and ginger in a medium saucepan; place over medium heat.
Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until sauce thickens slightly.
Remove from heat and set aside to cool slightly.
2. Combine the chicken and half the sake mixture in a bowl. Season with ground white pepper.
Place in the fridge for 15 minutes to marinate.
3. Meanwhile, to make the salad, combine the wombok, carrot and sesame seeds in a bowl.
Combine the sesame paste, vinegar and soy sauce in a jug and drizzle over salad. Gently toss to
combine.
4. Thread the chicken pieces and leek alternately onto the skewers.
5. Preheat a grill on high. Place chicken skewers on an oven tray. Cook under grill, turning
occasionally, for 5-6 minutes or until brown all over and cooked through.
6. Divide salad among serving plates. Serve with skewers, remaining sauce, and steamed rice, if
desired.
$15
Tokyo Disneyland’s Yakiniku Namul Bowl
1. Cut the cucumber and onion by slicing them diagonally into thin strips
2. Heat sesame oil in the frying pan and saute the cucumber and bean sprouts until wilted. Season
with salt and pepper.
3. Transfer the bean sprout namul to a plate. Put the onion and beef into the frying pan, sprinkle
with salt and pepper, and cook. (Add the beef once the onions have wilted.)
4. Once the onions and beef have cooked through, turn off the heat and season with the yakiniku
sauce.
5. I used this brand of medium spicy yakiniku sauce.
6. Put the rice, bean sprout namul, and grilled beef on a plate, then garnish with a boiled egg
(optional).
7. Top with a half a boiled egg.
$11
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