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Karaage chicken and miso baked eggplant

Serves   2
Prep time: 45 mins + resting
Cooking time: 20 mins
Food on a plate




Miso baked eggplant:

  • 1 Eggplant
  • 1 Tomato
  • ½ Tsp Salt
  • ½ Tsp Sugar
  • 2Tbsp White miso
  • 2Tbsp Mirin
  • 2Tbsp Cooking sake
  • 1Tbsp Sesame seeds

Karaage Chicken:

  • 300g Boneless chicken thigh
  • 3Tbsp Soy sauce
  • 1Tbsp Cooking sake
  • 1 Tbsp Ginger, peeled and grated
  • 1 Tsp Ground pepper
  • ½ Tsp Salt
  • 2Tbsp Plain flour
  • 2Tbsp Water
  • ¼ Cup Cornflour

For Deep Frying

  •  Canola oil

Pickled Daikon

  • 1cm Daikon
  • 1 Lemon, zested
  • 1 Tsp Sugar
  • 1 Tsp Salt
  • 2 Tbsp Rice vinegar
  • 2 Tbsp Mirin
  • 1 tbsp Water
  • Shiso Salad
  • 1cm Ginger, peeled
  • 1 Lemon, juiced
  • 1Tsp Sesame oil
  • 1Tsp Rice vinegar
  • 1Tsp Mirin
  • 1Tsp Yuzu kosho
  • ½ tsp Salt
  • 1 Cabbage leaf
  • 1 Spring onion
  • 6 Shiso leaves

Whipped Tofu:

  • ¼ Silken tofu block
  • 1 Tbsp Sesame oil
  • ½ Tsp Salt
  • 1 Tsp Yuzu kosho
  • 1 Tsp Rice vinegar


Miso Baked Eggplant
1. Preheat oven to 180℃
2. Cut the eggplant in half lengthwise and score the flesh. Then place in a shallow dish filled with water flesh side down for 10 minutes.
3. Dice the tomato and simmer in a small saucepan with salt and sugar for 15 minutes.
4. Dry the eggplant and bake flesh down on an oiled baking tray for 15 minutes.
5. Blitz the tomato with a handheld stick blender and add the remaining ingredients to the saucepan.
6. Stir the sauce over low heat and simmer for a few minutes.
7. Take eggplant out of the oven and flip to flesh side up, spoon the miso mixture over the flesh and bake for 10 to 15 minutes on bake, or until the miso has started to go golden and caramelise.

Karaage Chicken
1. Cut the chicken thighs into ~2x2cm pieces and place in a bowl.
2. Stir through soy sauce, sake, fresh ginger, salt and pepper. 
3. Set aside to marinate for at least 30 minutes.
4. Heat a deep fryer to 175℃ with canola oil.
5. Mix a little bit of water through the flour to create a light batter.
6. When the deep fryer is heated, coat the pieces with corn flour just before frying.
7. Fry for about 5 minutes or until golden brown. Transfer onto a paper towel to drain. Season and set aside.

Pickled Daikon
1. Using a mandolin, finely slice the daikon.
2. Combine everything in a bowl and leave to sit for at least 30 minutes.

Shiso Salad
1. Remove skin and fine julienne the fresh ginger. 
2. Combine with the lemon juice, sesame oil, vinegar, mirin, salt, yuzu kosho for 30 min.
3. Place ginger in the liquid and leave to pickle.
4.Just before serving, chiffonade the cabbage, shiso and spring onion and mix through the ginger and pickling liquid .

Whipped Tofu
1. Whip all ingredients using a handheld stick blender and salt to taste.