Japanese Grilled Eggplant (Yaki Nasu)

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Contents 1 Description 1.1 Ingredients 1.2 Seasoning 1.3 Sauce 1.4 Directions 2 See also

[edit] Description

[edit] Ingredients

• 1 lb Japanese Eggplant
  
• 1/4 cup bonito flakes

[edit] Seasoning

• 1 2/3-1 2/3 cups dashi
  
• 2 tablespoons light soy sauce
  
• 1 teaspoon mirin

[edit] Sauce

• 1/2 cup dashi
  
• 3 tablespoons dark soy sauce
  
• 2 teaspoons mirin
  
• 1 teaspoon fresh grated ginger

[edit] 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.

[edit] See also