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Chefs and Restaurants

Fried Aubergine

Nasu no Agemono

recipe image A fragrantly simple way to enjoy autumn aubergines with a hint of heat from the chilli.
  • 1/2 large aubergine
  • 60ml water
  • 30ml soy sauce
  • 13g sugar
  • 1/3 red chilli, sliced
  1. Cut the aubergine into strips around 5cm long, and trim the skin.
  2. Fry the aubergine slices in vegetable oil heated to 160°C
  3. Place the water, soy sauce and sliced chilli into a pan and bring to the boil. Once boiled, lower the heat and add the fried aubergine slices. Simmer until the slices are tender.
Additional Tips
New Recipes for Autumn by Kaoru Yamamoto, So Restaurant
So Restaurant

Kaoru first came to London in 1973, where he worked at the Hama Grill for four years. He then returned to Japan to take a position at Bistro D’arbre, a prestigious French restaurant in Tokyo for a decade. From 1993, he opened his own French restaurant, Cahors. Now, after returning to the UK once more, he is Head Chef at London’s So Restaurant.
Kaoru has remained dedicated to perfecting the fine art of French cooking, and at So Restaurant guests can enjoy an original, innovative menu of French dishes arranged with a distinctly Japanese touch.

So Restaurant

Modern Japanese cuisine from French-trained chef Kaoru Yamamoto, who specialises in using only the finest fresh ingredients. The first floor is a sushi bar. Everything from a varied wine and sake selection to a creative dessert menu. The Japanese fusion dishes are very popular.

ADDRESS : 3-4 Warwick St. Piccadilly, London W1B 5LS
TEL : 020-7292-0767
E-MAIL : This e-mail address is being protected from spambots. You need JavaScript enabled to view it
TUBE : Piccadilly Circus
OPEN : Mon-Fri: 12:00-15:00, 17:00-23:00 Sat: 12:00-23:00
SPECIALITY : Contemporary, Sushi


0 #1 Rio 2011-08-12 13:23
Tried this with ginger, not chilli. very refreshing summer recipe!

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