Origami - Japanese and Korean Restaurant - Powai, Mumbai

Perched between two hillocks at Powai is the Supreme Business Park that houses the Origami  Japanese and Korean Restaurant. While most often than not one hears about restaurants in south or western suburbs of Mumbai, Tisha (Reemil) did a discovery for us to try out.
It was a rainy day and been pouring since morning. We had planned for lunch and the downpour did not deter us.
Once we reached there the realisation dawned that the rain just added to the splendid setup. I have not seen too many bloggers write about this place but seeing enough Koreans and Japs sitting there I thought the chefs here must be doing things right. We opted to sit out and with the cool breeze blowing our brains were now conditioned to focus on the elaborate menu. We did that while devouring the delicious potato salad and the authentic Kimchi.

     


The first to arrive was the #Tobiko (read flying fish roe) Maki Roll. It’s a mouthful and I wish the size was smaller. However that complaint could be put into the back burners since it was definitely an exquisite piece of work. The crunchy eggs and the nori together was a riot inside the mouth.

We had opted for the #Pork #Gyoza that was panfried. I must admit that I was tasting a splendid Gyoza after years and it truly reminded me of the Tokyo days. The mince was right and the skin was elegant.

Chaitali (actually all three of us) loves tempuras and both the shiitake and the squid variations had our approvals. In the meantime we repeated the Gyoza order.

The #Bibimbap served in a hot stone bowl as it is supposed to be was one of the highlights and one must not miss it. We had the beef variation but they have other options. We tried the #Soba Noodles that came in a broth and some prawn tempuras on the side but what blew me away was the #Miso soup and those silken tofus in it.

I must lastly mention about the Futo Maki and that again took me back to the Far East.
I am going to be back here for more but I guess you should try this place and arrive at your own conclusions. I bet you won’t regret it!!

Wok Tossed Prawn Spinach Chowmein

Wok Tossed Prawn Spinach Chowmein

500 grams Egg Noodles

½ cup Chicken Stock

3 Tbs Chopped Garlic

4 Spring Onions (Cut into thin slivers – Greens and White portions separately )

3 Bunches of Spinach Leaves

20 pieces of deveined headless prawns (cut into longitudinal halves)

1 Red Capsicum cut into slivers

1 Green Capsicum cut into slivers

3 Green Chillies cut into slivers

1 Tbs Red Chilly Flakes

2 Tbs Light Soy Sauce

3 Tsp Shaoxing Wine

2 tsp Chilly Oil

4 tsp White Vinegar

1 Tbs CornFlour

1 tsp Paprika

Salt

Ajinomoto (optional)

Cook the Noodles and set aside.

Marinate the prawns with 2 tsp Vinegar, Corn Flour, Paprika and Salt and set aside for 15 minutes.

Stir fry the prawn on high heat until they just turn pink in a wok with oil and set aside. Don’t overcook.

In a fresh wok, add oil and heat it.

Add the chopped garlic and sauté on low for about a minute or less

Add the white spring onions.

Sauté on high for a minute or so

Add the Capsicums and sauté on high for a minute.

Add the prawns, and mix well. Immediately add the noodles.

Add the spinach leaves, Soy Sauce, Wine, balance Vinegar, Red Chilly Flakes and salt (be careful since you would add the stock later which contains salt), mix and toss for another 3-4 minutes.

In between add the Chilly Oil.

Once almost done (the spinach leaves would have wilted), add the stock.

Another 1 minute or so on the flame and then it’s done.

Serve Hot with whatever!!