Japanese Grilled Eggplant (Aubergine) (Yaki Nasu) Recipe

Name: Japanese Grilled Eggplant (Aubergine) (Yaki Nasu)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb Japanese eggplant, 1/4 cup bonito flakes, Seasoning, 1 2/3 cups dashi, and more.

Yes, Japanese Grilled Eggplant (Aubergine) (Yaki Nasu) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Grilled Eggplant (Aubergine) (Yaki Nasu)

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