Japanese Grilled Eggplant (Aubergine) (Yaki Nasu)

Sue Lau's Note:

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

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 lb Japanese eggplant
• ¼ cup bonito flakes

Seasoning

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

Sauce

• ½ 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.