Ingredients for Japanese Grilled Eggplant Aubergine Yaki Nasu
- Japanese Eggplant
- 1 tablespoon bonito flakes (katsuobushi)
- 1/4 cup dashi (fish stock, or substitute with vegetable broth)
- Light Soy Sauce
- 2 tablespoons mirin (sweet rice wine)
- Dark Soy Sauce
- Ginger
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Japanese Grilled Eggplant Aubergine Yaki Nasu? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Japanese Grilled Eggplant Aubergine Yaki Nasu
- **Prepare the seasoning:** In a small saucepan, combine soy sauce, mirin, sake, sugar, and dashi. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let cool completely.
- **Grill the eggplants:** Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Grill the whole eggplants, turning occasionally, for 15-20 minutes, or until the skin is charred and the flesh is very tender. You should be able to easily pierce them with a fork or toothpick.
- **Cool and peel:** Remove the eggplants from the grill and immediately place them in a bowl of ice water for 5 minutes to stop the cooking process. Once cool enough to handle, peel off the skin and pat the eggplants dry.
- **Marinate:** Cut the peeled eggplants into 1-inch thick slices. Place them in a bowl and pour the cooled seasoning liquid over them. Gently toss to coat. Marinate for at least 10 minutes (longer is better, up to 30 minutes).
- **Assemble and serve:** Arrange the marinated eggplant slices on a serving plate. Drizzle with a little extra sesame oil (optional). Sprinkle generously with bonito flakes.
- **Enjoy:** Serve your Yaki Nasu at room temperature or chilled. It’s delicious as a side dish or a light vegetarian main course.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
12g
Fat
0g
Carbs
2g