This exotic name actually means the Japanese version of the schnitzel, the eternal favorite dish of the Hungarians. As simple as it might seem, the taste and the ingredients are much more complex. It should be made from fattier meats, this way it will be juicy on the inside while crunchy on the outside thanks to the panko breadcrumbs.
As the Japanese usually do not consume bread, they specifically make this bread to be able to produce quality panko crumbs. The mangalica we use comes directly from Megyaszó, where the animals are kept free range and their fodder is carefully selected – this results in the excellent quality of their meat. The chicken is from Bereg, where they are working on attentively to prove that chicken meat should not be misjudged as it can be juicy and flavorful. We garnish the katsu with thinly sliced cabbage that is stored on ice and our acidic sauce that is also a perfect addition to the dish as it balances out the fattiness of the meat, thus creating the overall effect of a light meal.
Ramen is easy to translate to the language of Hungarian cuisine. We can define it as a rich,
extraordinary soup with noodles. This is an overly simplified description though. The base of the
broth can be of pork, poultry, dashi or the mix of any of these. Dashi is a stock that is based on
kombu (a type of kelp rich in umami) and katsuobushi (dried shavings of smoked tuna). Another
important ingredient is our in-house made noodles with alkali salt. These noodles will not get soaked
in the hot soup but keep their elastic structure for a long time.
The flavoring concentrate, the tare is on the bottom of the bowl, so it is recommended to stir the soup up before consuming the ramen. There are 4 main categories based on tare:
- miso (fermented soy bean paste) in Northern Japan
- shoyu (soy sauce) and shio (salt) in the Center region
- tonkotsu (heavy, pork bone base) in the South.
We top our soup and noodles with seasonal vegetables, 6 minute marinated eggs and excellent braised pork belly slices. Those who like something less juicy might order it with mangalica chuck instead. The right way to have ramen is to eat it speedily, with large slurps to cool down the piping hot noodles. It is not allowed to take breaks, daydream or to pay attention to anything else until it is fully consumed. This is the only way to get the full experience.
Almost every nation has its own gyoza, which is a dumpling with various fillings. The Japanese gyoza resembles mostly the Chinese variant, however the skin is much thinner, the texture of the filling is finer and the size of the dumplings are smaller. We can distinguish several versions based on preparation: it can be boiled, steamed or fried. Possibly even combining these techniques – fry, steam, then fry again. We prefer this preparation method, thus we get soft, juicy dumplings with a crunchy layer on the bottom. The skin of our gyoza is also made in-house and we fill them individually by hand. The stuffing is made from selected mangalica meat, sweet prawn and seasonal mushrooms. When serving, the crunchy part should be upwards, accompanied by our classic fresh, soy-vinegar dip.