Japanese Grilled Eggplant (Aubergine) (Yaki Nasu)

Submitted by PalatablePastime

"A Japanese restaurant favorite. May be best suited for the more experienced fan of Japanese cuisine."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 1 lb Japanese eggplant
• 1⁄4 cup bonito flakes

• Seasoning

• 1 2⁄3 cups dashi
• 2 tablespoons light soy sauce
• 1 teaspoon mirin

• Sauce

• 1⁄2 cup dashi
• 3 tablespoons dark soy sauce
• 2 teaspoons mirin
• 1 teaspoon fresh grated ginger

directions

1. Bring seasoning ingredients to a boil in a small saucepan and let cool.
2. Bring sauce to a boil in a small saucepan and let cool.
3. Grill eggplants whole on a wire rack on grill until they are soft and feel tender.
4. Test with your finger or a toothpick to see how soft it is.
5. Place in cold water to cool; then peel and pat dry.
6. Put eggplant in seasoning liquid; allow to sit for at least 10 minutes.
7. Remove eggplant and cut into bite-size pieces.
8. Place eggplant into serving dish; top with some sauce and a few bonito flakes; serve at room temperature or chilled.

Reviews

[Wrecka]

Delicious! Thank you! I only had one type of shoyu and the recipe worked fine.