Osaka Ramen House

lightly salted soybean.

Japanese spring roll.

Deep-fried batter with octopus pieces.

Steamed bun with chasu, tofu skin, and lettuce.

Japanese potsticker.

Shrimp dumpling.

Japanese fried chicken.

Japanese potato croquette.

Steamed bun with katsu, tofu skin, and lettuce.

With tofu and seaweed.

Topped off with sesame seed.

With ginger dressing.

With a little bit of crab and seaweed.

Crabmeat tossed in-mayo with some seaweed and cucumber.

Pork broth: pork chasu, kikurage, bamboo, green onion, and soft boiled egg.

Chicken broth with soy sauce base: pork chasu, fish cake, bamboo, sweet corn, kikurage, green onion, and soft boiled egg.

Chicken broth with miso base: pork chasu, bamboo, sweet corn, bean sprout, green onion, and soft boiled egg.

chicken broth with shio salt base: pork chasu, bamboo, bok choy, green onion, and soft boiled egg.

Chicken broth: chicken katsu, bok choy, pickled radish, green onion, and soft boiled egg.

Veggie broth: tofu skin, bok choy, bean sprout, bamboo, kikurage, sweet corn, and green onion.

Lightly spiced pork broth: pork chasu, ground pork, bamboo, sweet corn, bean sprout, green onion, and soft boiled egg.

Chicken broth with curry base: jumbo shrimp, scallop, crabmeat, fish cake, bok choy, and green onion.

Fried chicken cutlet over rice with eggs, scallion, onions, and bonito on top.

Fried pork cutlet over rice with eggs, scallion, onions, and bonito on top.

Fried chicken cutlet over rice served with Japanese curry.

Fried pork cutlet over rice served with Japanese curry.

Chicken, carrot, and bok choy with teriyaki sauce over rice.

With chicken, shrimp, and crabmeat.