Japanese Grilled Eggplant (Aubergine) (Yaki Nasu)

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
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

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Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!