Japanese Grilled Eggplant (Aubergine) (Yaki Nasu)

“A Japanese restaurant favorite. May be best suited for the more experienced fan of Japanese cuisine.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring seasoning ingredients to a boil in a small saucepan and let cool.
  2. Bring sauce to a boil in a small saucepan and let cool.
  3. Grill eggplants whole on a wire rack on grill until they are soft and feel tender.
  4. Test with your finger or a toothpick to see how soft it is.
  5. Place in cold water to cool; then peel and pat dry.
  6. Put eggplant in seasoning liquid; allow to sit for at least 10 minutes.
  7. Remove eggplant and cut into bite-size pieces.
  8. Place eggplant into serving dish; top with some sauce and a few bonito flakes; serve at room temperature or chilled.

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