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.
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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 (soy sauce with citrus juice). "Yaki" means to grill, and "Nasu" refers to eggplants. By grilling the eggplants with their skin on, their essence is retained inside, and after grilling, peeling the skin allows you to directly savor 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 is highly recommended for kitchen beginners as well.
While it is delicious when freshly made, I personally prefer it chilled. Feel free to enjoy it in any way you like.
What shape of eggplant is suitable?
There are various types of eggplants in the world, but long, slender ones, commonly known as Japanese or Chinese eggplants, are ideal for yaki nasu. This is because they heat through to the inside more easily when grilled.
While round-shaped eggplants can be used, they are not recommended as they are less likely to cook thoroughly on the inside. I encourage you to try finding suitable eggplants at Asian markets.
Toppings and variations
Yaki nasu is delicious with just soy sauce, but it is often served with grated ginger and shaved bonito flakes (katsuobushi). By adding these toppings, you can enhance the flavor and enjoy a more 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.
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)
Step-by-step instructions
🕒 Total 20 mins
Step 1
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).
Step 2
Heat a pan and grill the eggplants over medium heat, turning them occasionally, until the skins are browned all over, for about 10 minutes.
Step 3
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.
Step 4
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.
Step 5
Serve them in each 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
- Do not soak the eggplants in water after grilling. Although soaking them in water makes peeling easier, it also leads to the loss of flavors and nutrients contained in the eggplants.
Recipe Card
Yaki Nasu (Japanese Grilled 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.
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