Nasu no Agemono
- 1/2 large aubergine
- 60ml water
- 30ml soy sauce
- 13g sugar
- 1/3 red chilli, sliced
- Cut the aubergine into strips around 5cm long, and trim the skin.
- Fry the aubergine slices in vegetable oil heated to 160°C
- 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.
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.