High-street Pan-Asian chain restaurant Wagamama has announced the launch of its new menu with a focus on hand-held street food inspired by authentic Japanese cuisine.
Wagamama is one of the most vegan-friendly high-street restaurants thanks to its comprehensive and delicious vegan menu, and the chain is keen to keep its credentials with the launch of more veggie options.
Taking inspiration from authentic Japanese street food, new options on the menu includes a new vegan vegetable tempura dish (£5.25) made up of crispy fried tender stem broccoli, red pepper, sweet potato, asparagus, wakame seaweed with a sweet and sour dipping sauce.
Giving an on old favourite a makeover, the restaurant has also added vegan sriracha mayonnaise to its vegan mixed mushroom, panko and aubergine hirata buns (£5.95) to give this dish a tasty kick.
Adding a little vibrancy to its menu this autumn, wagamama is introducing a new bright yellow fragrant and citrusy curry called Nikko which literally means sunlight!
The curry contains coconut, lemongrass and turmeric soup with roasted butternut squash, tenderstem broccoli, mangetout, bok Choi, bean sprouts, chilli, coriander, ginger, chilli oil and fresh lime. Inspired by flavours of southern India, it comes served with a side of white rice and sesame seeds or the option to try glass noodles or brown rice instead.
The Nikko curry is offered in three styles, with the vegan Yasai option comprised of tofu and turmeric cauliflower (£10.95) in place of meat or fish.
In a statement sent to Vegan Food & Living, Wagamama Executive Chef, Steve Mangleshot, said: “Visiting the suburbs of Tokyo gave us the inspiration for the hand held food. The busy bars had stand up tables and guests ate Yakitori and crispy tempura whilst enjoying a drink. The simplicity and speed of the dishes was impressive and the wood bbq smokey flavouring coupled with the caramelised sauce was delicious.
“The Yakitori at wagamama will be cooked on a teppanyaki and I am delighted to say I believe we have captured that authentic taste of Tokyo with the flavours we use.”