Yaki Nasu (Grilled Japanese Eggplant)
Yaki Nasu is one of the most popular eggplant dishes in Japan. The slow grilling process locks in the essence of the eggplant and allows it to melt in your mouth, enabling you to savor its rich flavor.
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Servings: 2
Ingredients
- 2 Japanese or Chinese eggplants
- 2 tsp soy sauce or ponzu (citrus-seasoned soy sauce)
Toppings:
- 0.09 oz grated ginger
- 1 tsp shaved bonito flakes (katsuobushi)
Instructions
- Trim off the parts of eggplants that are attached to the stems (calyxes). Then, make lengthwise slits in the skins at intervals of ā inch (1.5cm).
- Heat a dry pan and grill the eggplants over medium heat, turning them occasionally, until the skins are browned all over, for about 10 minutes.
- Remove the eggplants from the pan and let them cool. Once they have cooled enough to handle, peel them from the slits, leaving the stems intact.
- Cut the peeled eggplants into bite-sized pieces. If you enjoy them freshly made, proceed to the next step. If you intend to consume them cold, let them chill in the refrigerator for at least 1 hour before proceeding to the next step.
- Serve them in bowls and drizzle soy sauce over the top. Add grated ginger and shaved bonito flakes to taste.
Notes
- You can store it in the refrigerator for up to 2 days.
Nutrition
Calories: 42kcal
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