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More veggies at Wasabi

Popular Japanese restaurant turns seven, chef adds to vegetarian cuisine on menu, as majority of clientele prefer green foods.

india Updated: Aug 28, 2011 15:03 IST
Priyanka Jain

This posh restaurant located in South Mumbai rose to fame because of its star consultant Masaharu Morimoto, popularly known as the ‘Iron Chef’. Though Wasabi began with a focus on traditional Japanese cuisine, Chef Hemant Oberoi reveals they have been working on more contemporary fare now.

And to commemorate their seventh anniversary this week, Oberoi and his team have created a special menu consisting of a number of vegetarian dishes, though Japanese food is thought to be predominantly non-vegetarian.

He says, “We have created 12 new items for this festival and have reworked our menu now to include an equal number of green dishes, as our clientele is almost 45 per cent vegetarian.”

Ask Oberoi which dish on the menu makes him particularly proud and he says, “We have created a niche in the market with our Japanese vegetarian recipes. Morimoto helps us with what he thinks we can do in non-veg fare, but for the green offerings, he puts his hands up, saying, ‘I don’t know how to do that’. So we put our thinking caps on and experiment.”

Popcorn greens salad

50 gm popcorn micro green
Iceberg lettuce
Japanese greens
Sweet bean dressing
100 gm Hoisin sauce
50 ml lemon juice
50 ml salad oil

To make sweet bean dressing, blend hoisin, lemon juice, and salad oil together to make dressing.
Toss iceberg lettuce, Japanese greens in above dressing. Garnish with micro green. Place salad on round plate, arrange popcorn on side.

Avocado tofu

150 gm Avocado tofu
50 gm Wasabi
25 gm Togarashi pearl

Cut avocado dofu in four pieces.
Arrange on plate, nap with wasabi mayonnaise.
Place togarshi pearls on top of each cube.
Serve chilled.

Palm heart, water chestnut, and artichoke pancake

2 pancakes
20 gm artichoke
20 gm Palm heart
20 gm water chestnut
Thyme to taste
Paprika to taste
10 gm Shiro miso
15 gm cream
Butter for cooking
Wasabi mayonnaise

Cut pancake in triangle with crinckle cutter.
Heat butter in pan add thyme and all vegetables, saute.
Add paprika, shiro miso and cream. Mix well.
Place one pancake on plate, put mixture on top.
Place another piece of pancake on top, turn one side to center.
Drizzle wasabi mayo on open side.
Serve hot.