Yaki Nasu | Grilled Japanese Eggplant
Author: 
Recipe type: Appetizer, Side Dish
Serves: 4
 
Simple summer appetizer, best when chilled.
Ingredients
  • 5 - 6 Japanese eggplant
  • Cooking spray
  • shoyu (soy sauce),
  • dashi shoyu (seasoned soy sauce), or ponzu (citrus soy sauce)
  • katsuo bushi (dried bonito shavings)
  • finely sliced negi (green onions)
  • fresh grated shoga (ginger)
Instructions
  1. Spray grill with cooking oil. On an indoor grill pan, or outdoor grill, cook eggplant in their skin over medium high heat until the inner flesh is soft and tender and the outer skin is charred. About 6 - 7 minutes on each side.
  2. Either place the eggplant (skin on) in cool water, or allow it to rest until room temperature. My Mom usually allows the eggplant to rest until room temperature.
  3. Once the eggplant cools, gently remove all of the charred skin of the eggplant. Remove the stem, and chop the eggplant into thirds or fourths, creating small bite size pieces. Note: yaki nasu can be served at room temperature or chilled.
  4. Plate the yaki nasu and garnish with fresh grated ginger, bonito shavings and sliced green onions. Drizzle with soy sauce. (Dashi shoyu or ponzu are alternative seasonings). While there are recipes for yaki nasu served with a
  5. dashi sauce (which can be made with home made dashi, soy sauce and mirin) we always ate ours simply served with soy sauce.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2012/05/31/yaki-nasu/