Japanese Grilled Eggplant (Yaki...Japanese Grilled Eggplant (Yaki Nasu)

Japanese Grilled Eggplant (Yaki Nasu) might be just the side dish you are searching for. One portion of this dish contains around 10g of protein, 1g of fat, and a total of 190 calories. This gluten free, dairy free, and pescatarian recipe serves 2 and costs $2.86 per serving. If you have japanese eggplants, soy sauce, ponzu, and a few other ingredients on hand, you can make it. 12 people have made this recipe and would make it again. It is brought to you by Just One Cookbook. From preparation to the plate, this recipe takes approximately 20 minutes. It will be a hit at your The Fourth Of July event. A couple people really liked this Japanese dish. With a spoonacular score of 90%, this dish is super. Similar recipes include Japanese Mabo Tofu With Eggplant, Japanese Vegetable Stew, and Japanese Salad Dressing.

Ingredients

Cooking Instructions

1. 01

   Soak the eggplants in water for 15 minutes.Make an thin incision around the eggplant and also lengthwise at 3 locations so that it’s easier to peel off the skin later (think peeling banana).Insert a chopstick or skewer to create a hole, which helps to evaporate moisture while cooking.Use a mesh/wire rack and grill eggplant on high heat. Do you see the steam coming off from eggplant? Grill until the skin gets completely burnt and the entire eggplant becomes wilted.

2. 02

   Remove from the heat.Dip your fingers in iced water and start peeling the skin off. You can peel off the skin similar to a banana since there are several incisions already made. You have to peel it off quickly before the purple skin color transfer to the nice green eggplant color.

3. 03

   Cut into small pieces and serve on a plate.

4. 04

   Sprinkle katsuobushi (bonito flakes) and green onions. I also put some Ito Togarashi (Red chili pepper threads).

5. 05

   Serve with Ponzu and Yuzu Kosho, or soy sauce and grated ginger.