Japanese Grilled Eggplant (Aubergine) (Yaki Nasu)
- 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
- Bring seasoning ingredients to a boil in a small saucepan and let cool.
- Bring sauce to a boil in a small saucepan and let cool.
- Grill eggplants whole on a wire rack on grill until they are soft and feel tender.
- Test with your finger or a toothpick to see how soft it is.
- Place in cold water to cool; then peel and pat dry.
- Put eggplant in seasoning liquid; allow to sit for at least 10 minutes.
- Remove eggplant and cut into bite-size pieces.
- Place eggplant into serving dish; top with some sauce and a few bonito flakes; serve at room temperature or chilled.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com