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Yaki Nasu (Grilled Eggplant)
Serves 2 · About 25 min
Eggplant grilled whole with the skin on in a fish grill, then peeled and eaten with ginger, bonito flakes and soy sauce.
① Make cuts in the eggplant→② Cook in the grill→③ Peel off the skin→④ Cut and serve
What to buy
Vegetables
Dry goods
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How to make it
1
Make cuts in the eggplant
- Wash the eggplants and pat them dry
- On a cutting board, make a shallow cut all the way around the stem (don't cut off the stem)
- Make 4–5 shallow cuts lengthwise in the skin, from under the stem to the tip (this makes the skin easier to peel later)
How to tell it's doneAll 3 eggplants have cuts around the stem and along their length.
2
Cook in the fish grill
- Lay the eggplants in the fish grill and cook
- Roll them with cooking chopsticks every 4–5 minutes to cook all sides (turn them often, especially in a grill that heats from one side only)
How to tell it's doneThe skin is burnt black all over, and when you press the middle with chopsticks, it sinks in softly with no resistance. If any hard parts are left, cook 2–3 minutes more.
Be carefulDon't leave the grill while cooking. Use cooking chopsticks or tongs to take them out; don't touch them with your hands.
3
Peel while hot
- Fill a bowl with water
- Quickly dip each cooked eggplant in the water and take it out right away (if left too long, it gets watery)
- Put it on a cutting board, and peel off the skin with your hands, starting from the cut around the stem and following the lengthwise cuts
- If it's too hot to hold, dip your fingers in the water again to cool them while you peel
How to tell it's doneThe yellow-green inside is showing, and no black skin is left.
Be carefulFreshly grilled eggplant is very hot inside. Be careful not to burn yourself.
4
Cut and serve
- Cut off the stems on a cutting board
- Tear each eggplant lengthwise into 2–3 strips with your hands, and cut into 4–5 cm lengths with a knife
- Put on a plate and top with 1 tsp ginger and 1 pack of bonito flakes
- Pour 2 tsp soy sauce over it when you eat
ReadyIt's good warm, or chilled in the fridge.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The skin won't peelIt wasn't grilled enough in step 2. Grill until the skin is black all over. Lengthwise cuts make it easier to peel.
Hard insideThe grilling time was too short. Grill until it sinks in softly when pressed.
WateryYou soaked it in water too long in step 3. Just dip it quickly.
Black burnt bits are left on itAfter peeling, wipe them off with a paper towel. Washing with water makes it watery.
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