I believe Yaki Nasu is one of the most delicious eggplant dishes. The slow grilling process makes the eggplants tender and allows them to melt in your mouth, enabling you to savor the rich flavor of the eggplant.
It's a recommended dish for enjoying vegetables in a tasty and healthy way. While it's delicious when freshly made, I personally prefer it chilled. Feel free to enjoy it in any way you like!
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What is Yaki Nasu?
Yaki Nasu is a classic Japanese dish consisting of grilled eggplants that are then peeled and topped with soy sauce or ponzu. Yaki means to grill, and Nasu refers to eggplants. By grilling the eggplants with their skin on, the savory flavor is retained inside, and after grilling, peeling the skin allows you to directly enjoy the concentrated flavor of the eggplants, along with their melting texture.
I can still vividly remember how impressed I was the first time I tasted this dish, which allowed me to enjoy eggplants so deliciously. Since there is no complicated cooking process, it's highly recommended for beginners in the kitchen as well. I hope you give it a try!
What shape of eggplant is suitable?
Long, slender eggplants are suitable for yaki nasu. This is because they are easy to heat through to the inside when grilled. Round-shaped eggplants are less likely to cook thoroughly on the inside, so it is not recommended to use them.
As toppings
Yaki nasu is often served with grated ginger and shaved bonito flakes. By adding these toppings, you can enjoy a refreshing taste. Additionally, you can use ponzu instead of soy sauce for an even more refreshing flavor. Feel free to choose according to your preference.
Best season
Yaki nasu is delicious to eat year-round, but if I had to choose the best season, it would be summer. Eggplants contain potassium, which helps cool the body. On hot days, chilled yaki nasu is especially tasty!
Ingredients
- 2 (11.3oz./320g) long and slender eggplants
- 2 tsp soy sauce or ponzu
- 1 tsp grated ginger (optional)
- 1 tsp shaved bonito flakes (optional)
Step-by-step instructions
🕒 Total 20 mins
Step 1
With a knife, cut off the parts of the eggplants that are attached to the stems (calyxes). Then, make lengthwise slits in the skin at intervals of 0.6 inch (1.5cm).
Step 2
Heat a pan and grill the eggplants over medium heat, rolling them occasionally, until the skins are browned all over for about 10 minutes.
Step 3
Take the eggplants out of the pan and let them cool. Once the eggplants have cooled enough to be touched, peel them, leaving the stems intact.
Step 4
Cut the peeled eggplants into bite-sized pieces. If you want to eat them freshly made, proceed to the next step. If you prefer to eat them cold, let them chill in the refrigerator for at least 1 hour before moving on to the next step.
Step 5
Serve in a bowl and drizzle soy sauce over the top. Add grated ginger and shaved bonito flakes according to your preference.
To Store
You can store it in the refrigerator for up to 2 days.
Tips on how to make
- Grill the eggplants slowly over medium heat until the skins are browned all over. This will help retain the flavors inside the eggplants.
- Don't soak the eggplants in water after grilling. While soaking them in water makes it easier to peel, it also causes the loss of flavors and nutrients contained in the eggplants.
Recipe Card
Yaki Nasu (Japanese Grilled Eggplant)
Ingredients
- 2 (11.3oz./320g) long and slender eggplants
- 2 tsp soy sauce or ponzu
- 1 tsp grated ginger (optional)
- 1 tsp shaved bonito flakes (optional)
Instructions
- With a knife, cut off the parts of the eggplants that are attached to the stems (calyxes). Then, make lengthwise slits in the skin at intervals of 0.6 inch (1.5cm).
- Heat a pan and grill the eggplants over medium heat, rolling them occasionally, until the skins are browned all over for about 10 minutes.
- Take the eggplants out of the pan and let them cool. Once the eggplants have cooled enough to be touched, peel them, leaving the stems intact.
- Cut the peeled eggplants into bite-sized pieces. If you want to eat them freshly made, proceed to the next step. If you prefer to eat them cold, let them chill in the refrigerator for at least 1 hour before moving on to the next step.
- Serve in a 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.
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