Our Chicken Karaage and Korokke merged into one dish! Accompanied by Asian slaw and a side of rice. Served either spicy or regular. The perfect size meal for a quick lunch or dinner!

Combo

Two large potato patties stuffed with carrots, green onions, and a blend of spices, deep fried to a golden brown. Served with Asian Slaw and a side of rice. Try it regular or spicy.

Korokke Meal

Deep fried marinated chicken thighs tossed in a ginger sauce and served on a bed of Asian slaw with a side of rice - Get it regular or spicy!

Chicken Karaage Meal

Our Marinated Tofu meal with an added Korokke to make a more filling meal! Try it with our spicy sauce.

Marinated Tofu Combo

Try our non-traditional donuts! Fresh and hot chewy donuts, rolled in cinnamon and sugar. Served hot and made to order - The perfect snack or dessert!

Mochi Donuts

Firm tofu marinated in a sweet soy base, deep fried and tossed in our signature ginger sauce before it’s served over rice and slaw. Try it with our spicy sauce for a little kick!

Marinated Tofu

A breaded, deep fried pork cutlet, served cold on Wheat Montana white bread with kewpie mayo and a house made BBQ sauce. Served with a side of chips - the perfect cold sandwich for a grab and go meal!

Pork Katsu Sandwich

In a bowl, combine the chicken thighs, soy sauce, mirin, minced garlic, and grated ginger. Marinate for at least 30 minutes.

Marinate the Chicken

Boil the cubed potatoes until tender, about 15 minutes. Drain and mash them in a bowl. Add grated carrot and chopped green onions. Mix well and season with salt and pepper to taste.

Prepare the Korokke Mixture

Shape the potato mixture into small patties. Dredge each patty in cornstarch, then dip in beaten egg (optional) and coat with panko breadcrumbs.

Form the Korokke

Heat oil in a deep pan over medium-high heat. Remove the chicken from the marinade and fry until golden brown and cooked through, about 5-7 minutes per side.

Fry the Chicken

In the same oil, fry the korokke patties until golden brown, about 3-4 minutes per side. Drain on paper towels.

Fry the Korokke

Combine shredded cabbage, carrots, and green onions in a bowl. Dress with sesame oil, rice vinegar, soy sauce, and a pinch of sugar. Toss to combine.

Prepare the Asian Slaw

Serve the Chicken Karaage and Korokke hot, accompanied by the Asian slaw and a side of steamed rice.

Serve

Chicken thighs, boneless and skinless

Soy sauce

Mirin

Garlic, minced

Ginger, grated

Cornstarch

Panko breadcrumbs

Potatoes, peeled and cubed

Carrot, grated

Green onions, finely chopped

Oil for frying

Peel and boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash until smooth.

Prepare Potatoes

In a bowl, combine the mashed potatoes, grated carrots, chopped green onions, salt, black pepper, and paprika. Mix well.

Mix Filling

Shape the mixture into large patties, about 1/2 inch thick.

Form Patties

Dredge each patty in flour, dip in beaten eggs, and coat with bread crumbs.

Coat Patties

Heat oil in a deep pan over medium heat. Fry the patties until golden brown, about 3-4 minutes per side. Drain on paper towels.

Fry Patties

In a large bowl, combine shredded cabbage, grated carrots, and chopped cilantro.

Prepare Slaw

In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and salt.

Make Dressing

Pour the dressing over the slaw and toss to combine. Let sit for at least 10 minutes before serving.

Combine

Rinse jasmine rice under cold water until the water runs clear. In a pot, combine rice and water. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes. Remove from heat and let sit covered for 10 minutes.

Cook Rice

Potatoes

Carrots

Green onions

All-purpose flour

Bread crumbs

Eggs

Salt

Black pepper

Paprika

Cabbage

Cilantro

Rice vinegar

Sesame oil

Sugar

Jasmine rice

Water

In a large bowl, mix soy sauce, sake, grated ginger, and minced garlic. Add the chicken thighs, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes.

In another bowl, combine shredded cabbage, julienned carrot, and chopped green onions. In a small bowl, whisk together sesame oil, rice vinegar, sugar, and salt. Pour dressing over the slaw and toss to combine.

Prepare the Slaw

Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until water is absorbed. Let it sit covered for 5 minutes, then fluff with a fork.

Cook the Rice

Heat vegetable oil in a deep frying pan over medium-high heat. Dredge the marinated chicken in cornstarch, shaking off excess. Fry the chicken in batches for about 5-7 minutes or until golden brown and cooked through. Drain on paper towels.

On a plate, create a bed of Asian slaw, add a serving of rice, and top with the fried chicken. Drizzle with additional ginger sauce if desired.

Assemble the Meal

Sake or rice wine

Vegetable oil

In a bowl, combine soy sauce, sesame oil, minced garlic, minced ginger, chopped green onions, rice vinegar, and black pepper.

Prepare the Marinade

Cut the firm tofu into cubes and add to the marinade. Allow it to marinate for at least 30 minutes.

Marinate the Tofu

In a non-stick skillet, cook the marinated tofu on medium heat until golden brown on all sides.

Cook the Tofu

In a bowl, mix mashed potatoes, cooked green peas, grated carrot, salt, and black pepper until well combined.

Prepare the Filling

Shape the Korokke

Coat with Panko

Heat oil in a deep pan. Fry the patties until golden brown and crispy, about 3-4 minutes per side.

In a small bowl, combine Sriracha sauce, soy sauce, honey, and lime juice. Stir until well blended.

Mix the Sauce

Firm tofu

Ginger, minced

Green onions, chopped

Mashed potatoes

Green peas, cooked

Sriracha sauce

Honey

Lime juice

In a large mixing bowl, combine glutinous rice flour, sugar, and baking powder. Mix well.

Prepare the Dough

In another bowl, whisk together milk, eggs, vanilla extract, and vegetable oil. Gradually add this mixture to the dry ingredients and stir until a smooth dough forms.

Add Wet Ingredients

In a deep pot or fryer, heat the oil over medium heat until it reaches 350°F (175°C).

Heat the Oil

Take small portions of the dough and shape them into rings (or use a donut cutter). Ensure they are thick enough to hold their shape.

Shape the Donuts

Carefully drop the shaped donuts into the hot oil, a few at a time, and fry until they turn golden brown, about 2-3 minutes per side.

Fry the Donuts

Remove the donuts from the oil and let them drain on paper towels. While still warm, roll the donuts in a mixture of cinnamon and sugar until fully coated.

Coat with Cinnamon Sugar

glutinous rice flour

granulated sugar

baking powder

milk

eggs

vanilla extract

vegetable oil

cinnamon

granulated sugar (for coating)

oil (for frying)

In a bowl, whisk together soy sauce, maple syrup, grated ginger, minced garlic, and rice vinegar. This will be your marinade.

Press the firm tofu to remove excess moisture, then cut it into bite-sized cubes. Place the tofu in the marinade and let it sit for at least 30 minutes, or ideally overnight in the refrigerator.

Remove the tofu from the marinade (reserve the marinade) and toss it in cornstarch to coat each piece evenly.

Coat the Tofu

In a large pan, heat vegetable oil over medium-high heat. Carefully add the coated tofu and fry until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.

Deep Fry the Tofu

In a separate pan, add the reserved marinade and bring it to a simmer over medium heat. Allow it to thicken slightly for about 3-4 minutes.

Prepare the Sauce

Add the fried tofu to the sauce and toss to coat the tofu evenly in the ginger sauce.

Toss the Tofu

Serve the marinated tofu over cooked rice and slaw. Drizzle with additional spicy sauce if desired.

firm tofu

soy sauce

maple syrup

ginger, grated

garlic, minced

rice vinegar

cornstarch

cooked rice

slaw mix

Pound the pork loin cutlets to an even thickness. Season with salt and pepper.

Prepare the Pork

Set up a breading station: place flour in one dish, beaten eggs in the second, and panko breadcrumbs in the third. Dredge each cutlet in flour, dip in beaten eggs, and coat with panko breadcrumbs.

Bread the Cutlets

In a deep skillet, heat vegetable oil over medium-high heat. Fry the breaded cutlets until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.

Fry the Cutlets

Cut the fried pork cutlets in half. Spread Kewpie mayo on one slice of Wheat Montana bread, layer with pork cutlet, drizzle with BBQ sauce, and top with another slice of bread. Repeat for the second sandwich.