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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What is Yaki Nasu?
Yaki Nasu is a traditional Japanese dish consisting of grilled Japanese eggplant that is peeled, then topped with soy sauce or ponzu sauce (a citrus-seasoned soy sauce). "Yaki" means grilled or cooked, and "Nasu" refers to eggplant. Grilling the eggplant with its skin on helps retain its essence, and peeling it afterward allows you to fully enjoy its concentrated flavor and melting texture.
I can still vividly remember how impressed I was the first time I tasted this dish; it enabled me to enjoy eggplant so deliciously. Since it doesn't involve complicated cooking processes, 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 eggplant in the world, but Japanese (or Chinese) eggplant is ideal for this dish. This variety has thin skin with a vibrant purple color and tender flesh that is high in moisture and subtly sweet.
It is generally slender in shape and cooks evenly when grilled. While there is a round-shaped Japanese eggplant available, it is not recommended because it is less likely to cook through properly. I encourage you to look for suitably shaped Japanese eggplant at your local markets or 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 sauce instead of soy sauce for an even more refreshing flavor. Feel free to choose according to your preference.
📋Step-by-step recipe
Ingredients
- 2 Japanese or Chinese eggplants
- 2 tsp soy sauce or ponzu sauce (a citrus-seasoned soy sauce) (For a homemade version of ponzu sauce, see the linked article.)
Toppings:
- 0.09 oz grated ginger
- 1 tsp shaved bonito flakes (katsuobushi)
Instructions
🕒 Total: 20 mins
Step 1
Trim off the parts of eggplants that are attached to the stems (calyxes). Then, make lengthwise slits in the skins at intervals of ⅗ inch (1.5 cm).
Step 2
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.
Step 3
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.
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 bowls and drizzle soy sauce over the top. Add grated ginger and shaved bonito flakes to taste.
How 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.
I hope you enjoy this recipe!
If you try it, I’d love to hear how it turned out. Please leave a review 💬 and a star rating ⭐ in the comment below. Your support and feedback means so much to me!
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Printable Recipe Card
Yaki Nasu (Grilled Japanese Eggplant)
Ingredients
- 2 Japanese or Chinese eggplants
- 2 tsp soy sauce or ponzu sauce (a citrus-seasoned soy sauce) (For a homemade version of ponzu sauce, see the linked article.)
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 ⅗ inch (1.5 cm).
- 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.
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