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WEEKLY ROTATING BAON BENTOS 🍱

We’re proud to share that our bentos are filled with treasures from local farmers! Menus change every week so don’t miss out!

Share what you copped and tag us @oxandtiger!

 
 
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Kushikatsu

Next week we are coming through with Kushikatsu, which originated in Shinsekai Osaka in the early 1920s. It became popular during the war era as a quick and affordable way to eat for the working class.

🍢Kushikatsu is a dish of meat or vegetables that are skewered, battered, breaded and deep fried to a crispy crunch. 🍡

In Japan there are common rules to eating Kushikatsu - You Only Dip Once. Or as we like to call it #YODO. You must abide by this rule because the kushikatutsu restaurants keep a communal dipping sauce at each table! Fresh cut cabbage is served as a side to spoon out more sauce and refresh your pallet.

longanisa.tsukune.shishito.pickled egg.chili ginatang. sansho tamarind yayo.

CONTAINS FISH, PORK, CHICKEN, TREENUT, EGG, SOY, GLUTEN, SESAME, EGG

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Vegetable kushikatsu

We will be offering a more vegetable friendly set with vegetable that are sourced from our local farmers market. Ranging from okra, shishitos and mushrooms.

lotus.okra.mushrooms.shishitos.eggs.chili ginataang.sansho tamarind yayo.

CONTAINS TREENUT, EGG, SOY, GLUTEN, SESAME

 
 

🐂 ➕ 🐅

 
 

O&T PROVISIONS

Stock your pantry with our favorites to help you get through the week!

 
 
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O&T CORNIC

Corn was introduced to the Philippines by the Spanish in the early 1700s. It was a native crop from the Central America region that was brought over to Cebu. Corn was then heavily harvested around the islands and now is second to rice in agriculture resources.

With a bounty of corn, what else can you use it for? Make snacks that are irresistible to put down of course! These bites are made by soaking kernels for a couple days, then dried and fried and seasoned.

We had cornic for the first time when the family brought
home pasolubong from the Philippines one summer. We hope we can bring you a taste of home with our O&T Cornic as well.

corn nuts, sesame, sunflower, nori, citrus, chives, chili, calamansi

CONTAINS SOY

 
 
 
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MUGI MANSI

Mugicha is a common drink during the summer months in Japan. Made from roasted barley seeds that are harvested every summer, it’s also caffeine-free and known to replenish the body with deprived nutrients and protects the stomach. It was first served as a hot tea but, after refrigeration was invented, it established itself as the summer drink.

With tea and lemonade being one of our favorite drinks, we created our own version combining mugicha and calamansi. Just a touch of sweetness from muscovado sugar and fresh strawberries from the farmer’s market, we hope this could be your summertime favorite, too!

barley, calamansi, muscovado sugar, strawberry

CONTAINS WHEAT

 
 
 
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O&T RAYU

Inspired from traditional Chinese chili oils, rayu made their way to Japan. Usually in Japan, you can find versions that are mild and clear of chopped ingredients. However, in products that originated from Okinawa, you can find chunks of fried garlic and onions, similar to Chinese chili crisps.

For our O&T rayu, we use wok-fried garlic chives that grow and are available throughout the year in the Bay Area. Put it on every meal! A little goes a long way with our O&T Rayu.

canola oil, annatto, red chili, soy, sesame, vinegar, chives

CONTAINS SOY, GLUTEN, SESAME

 
 
 
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BICOL SAUCE

Vegan Friendly! 🌱

From our signature dish, our take on the Bicol Express, we are now offering the chili ginataang sauce for your dishes at home!

The name Bicol Express comes from the train that travels from Manila to Naga. The Bicol region is known for their spice-packed food and abundance of coconuts.

With Ox & Tiger’s Bicol Express, we served this sauce with pork tonkatsu. But it being vegan, you can put it on anything at home - rice, eggs, toast, dirty fries perhaps?

Heating Instructions

  1. Place Bicol Sauce under warm water from 1 minute to gently defrost

  2. Place a medium size pot on medium-low heat and add 1 Tbsp of water

  3. Add Bicol Sauce to the pot and stir occasionally to prevent sticking

  4. Once it all melted, simmer for 3 min or until completely heated

coconut, onion, garlic, jalapeno, fresno chili, cornstarch

CONTAINS SOY, TREE NUT

 
 
 
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TSUKUNE LUMPIA

Tsukune is a Japanese chicken meatball skewers seasoned with shiso and soy. These skewers are usually found at yakitori restaurants, traditionally grilled over charcoal. But we thought — Why not put them in lumpia and create our own take on it?

Growing up, lumpia was available 24/7. My family and I would work together one night to roll a bounty and freeze them to enjoy any time later! We are now serving these so you can stock up your own home and cook ‘em up at any time as well! We recommend enjoying them with sawsawan, a vinegar and garlic dip.

Cooking Instructions

  1. Fill a tall pot with about 1.5 inches of oil and warm on medium heat

  2. Test the oil temperature by dipping a small corner of the lumpia into the oil. When you see bubbles rolling off, the oil is ready to go!

  3. Place lumpia into the oil carefully, one by one to avoid splashing

  4. Cook until it’s golden brown (about 3-4 minutes)

  5. Drain on a paper towel or paper egg carton (Mama Wada trick) and enjoy!

chicken, egg, soy, green onion, onion, mirin, edamame, egg wrapper

CONTAINS EGG, SOY, GLUTEN

 
 
 
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BISTEK HAMBAGU GYOZA

Savory Japanese hambagu steak, seasoned with citrus and soy. We have had many different takes on these growing up from different family members. Just as dishes are regional in the Philippines, they are unique depending on the family member making it.

Our Nanang made them in meatball form but my Dad used tri-tip with basically raw onions. We are bringing it to you stuffed into gyoza wrappers! These flavor-packed gyozas are so juicy, you’ll wonder where they all disappeared to!

Cooking Instructions

  1. Heat a non-stick pan on medium heat and add 2 Tbsp of oil

  2. Add the frozen gyoza seam side up to the pan. Sear for 2 min or until golden brown

  3. Add 1/4 cup of water and immediately cover pan with lid. Reduce the heat and let steam for ~2 min

  4. Remove lid when all the water has nearly evaporated and the bottom turn a richer golden brown (about 2 min)

pork, beef, onion, wheat-based soy seasoning, wheat flour

CONTAINS PORK, SOY, GLUTEN