Japanese Grilled Eggplant (Aubergine) (Yaki Nasu) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A Japanese restaurant favorite. May be best suited for the more experienced fan of Japanese cuisine. Ingredients:
1 lb japanese eggplant |
1/4 cup bonito flakes |
1 2/3 cups dashi |
2 tablespoons light soy sauce |
1 teaspoon mirin |
1/2 cup dashi |
3 tablespoons dark soy sauce |
2 teaspoons mirin |
1 teaspoon fresh grated ginger |
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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