Recipe: NOBU’S RECIPE KOHLRABI SALAD

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HEAVENLY BLISS

I’m  on top of the world. In more ways than one. Not just because Im close to heaven in this sunny cool  360 degree terrace bar. It’s the only one of it’s kind in Munich, the city of  sophisticated charm and traditional Bavarian elegance.  And right here just a few floors below, I’ve also  stumbled upon my all time favorite Japanese maestro’s restaurant. The one hero who took Japanese food out of it’s obscure space and put it squarely on the world gourmet map. I refer of course to Nobu… Matsuhisa Nobuyuki. He infused vibrant Peruvian flavors into the pristine minimalistic Japanese cuisine and voila…conquered the world.

NOBU IN GERMANY

Exciting! When  Nobu the Japanese maestro sets up his first outpost in Germany he pays homage to it by creating a very special dish using the local Kohlrabi. And not only is that a treat in itself but the brilliant chef very generously shares the recipe too.  I’ve been a Matsuhisa Nobu fan past three decades. He came from Tokyo via Lima Peru and put his vibrantly delicious interpretation of Japanese cuisine on the world map. I’ve been following him around… learning cooking (in Paris) to meeting him in LA (at  chef Wolfgang Pucks amazing charity dinner) to dining  at many of Restaurants across the globe from Los Angeles  to Dubai.No doubt my last visit to Munich was exciting, (for my TV show for ET Now in the October Fest (wearing the traditional dirndl of course) but this visit is amazing. Right here amidst the old city, the  Altstadt, I find Nobu in the timelessly elegant Mandarin Oriental which combines modern design, contemporary luxury  with it’s amazingly subtle oriental accents.

In the beautiful brown and gold restaurant, enrobed in natural materials including stone, leather and wood I taste bliss. Here, in Munich, his signature miso black cod is as lusciously addictive as ever and the specially created local dish of kohlrabi salad delights. The brilliant executive chef Vasili Papatheodorou and head sushi chef Shigeru Fujita continue the Nobu magic.

1
 Nobu with chef Vasili Papatheodorou & chef Shigeru Fujita. 
2
chef Rabea Keller & chef Vasili Papatheodorou. 

NOBU’ S RECIPE KOHLRABI Salad (can substitute with baby spinach).

3
Nobu’s tribute to Germany.

 “We use baby greens a lot at my restaurants. Leaf vegetables turn harsh
and bitter with age, younger ones just naturally taste fresher” says Nobu  “Add
some Dry Miso and fried leeks, and you have a salad bowl full of umami.

SERVES 2 TO 4

3 oz. (90g)  Kohlrabi OR baby spinach

DRY MISO AND YUZU
DRESSING

4 tsp. (10 g) Dry Miso

  1. (30 g) fried leek (recipe follows)

Parmigiano-Reggiano cheese (grated)
4 tsp. (10 g)

1 tsp. yuzu citrus juice
Truffle oil

Extra virgin olive oil
Diced red bell pepper, for topping

Soak the baby spinach in ice water to crisp and drain.

Combine the baby spinach, Dry Miso, fried leek, Parmigiano-Reg-
giano, yuzu juice, truffle oil and extra virgin olive oil in a bowl and toss.
Arrange on a plate and top with bell pepper.

Fried Leek

Makes 1 oz. (30 g)

3 in. (about 8 cm) white part of leek
Oil for deep-frying

Slash the leek lengthwise to open, and discard the inner core. Wash off the sand
between the layers under running cold water. Cut into thin shreds. Deep-fry in
low-temperature oil, about 300°F (150°C), until just before it begins to brown. Drain
on a wire rack in warm spot in the kitchen for 1 to 2 hours.

The just-fried leek looks soggy at first, but don’t worry Keeping the fried leek on a
wire rack in a warm part of the kitchen drains out the oil and turns the leek crispy.

 

CHILLI HOT

IMG-20180702-WA0018
Mocktail…chilli hot…Tom ka Mhak.
4
 On top of the world…with Rabea Keller and Isabelle Winter.

It’s as  close to heaven as I can get in Munich. Crowning the stunningly beautiful Neo Renaissance building ( 1880) is the Terrace.

Open during the summer months, The Terrace is one of Munich’s best-kept secrets. Not only do I dine sip cocktails , take a dip in the heated pool but also learn more about Munich from the gorgeous Rabea Keller and Isabelle Winter amid oriental statues and large potted plants. Love the chic Asian touches with a Mediterranean feel.

Feasting on the  Asian, Mediterranean and Arabic dishes and the stunning view is a treat enough but then it gets chilli-hot…as the bartender shakes up a cocktail with a chilli. Here’s the recipe…

Virgin Tom ka Mhak

Shake together…Lime juice, pineapple juice, coconut syrup, lemon grass

BOX

YOUR ATTENTION PLEASE…WHATSHOT TASTING SESSION

Do you cook? Bake? Provide foodie services out of home? Would you like your work and yourself to be featured in this column? I will be in Chennai on the 12 TH JULY and holding a “Whats hot Tasting session” from 3pm to 6pm At Rajendra hall, ITC Grand Chola, Mount Road.  To be part of it please email rashmiudaysingh16@gmail.com and also anjalisharma966@gmail.com, instagram, tweet@rashmiudaysingh hashtag #whatshottastingchennai phone 9884065010. Waitingly yours. Excited to meet you and taste your work. 

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