Yaki Nasu (Japanese Grilled Eggplant)
I believe Yaki Nasu is one of the most delicious eggplant dishes. The slow grilling process locks in the essence of the eggplants and allows them to melt in your mouth, enabling you to savor the rich flavor of the eggplant.
Ingredients
- 2 Japanese or Chinese eggplants
- 2 tsp soy sauce or ponzu (soy sauce with citrus juice)
Toppings (optional):
- 1 tsp grated ginger
- 1 tsp shaved bonito flakes (katsuobushi)
Instructions
- Cut off the parts of the eggplants that are attached to the stems (calyxes). Then, make lengthwise slits in the skins at intervals of 0.6 inch (1.5cm).
- Heat a 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 be touched, 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 each bowl and drizzle soy sauce over the top. Add grated ginger and shaved bonito flakes according to your preference.
Notes
- You can store it in the refrigerator for up to 2 days.
Enjoyed this recipe?I would be happy if you shared it with your friends.