Recipes - Japanese

Yaki Nasu (Grilled Japanese Eggplant)
Yaki Nasu


Yaki Nasu, or grilled Japanese eggplant, is a delicious and quick summer dish that is served with soy sauce, garnished with dried bonito shavings and topped with fresh grated ginger. Yaki Nasu can be served at room temperature or chilled.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Grill/BBQ
Cuisine: Japanese









Ingredients:

5-6 Japanese eggplant
Cooking oil spray
Shoyu (soy sauce),
Dashi shoyu (seasoned soy sauce), or ponzu (citrus soy sauce)
Katsuobushi (dried bonito shavings)
Negi (green onions, finely sliced)
Shoga (ginger, freshly grated)




Steps:
  1. Spray grill with cooking oil. Cook eggplant in their skin over medium high heat for about 5 mins on each side until the inner flesh is soft and tender and the outer skin is charred.
  2. Either place the eggplant (skin on) in cool water, or allow it to rest until room temperature. Once the eggplant cools, gently remove all of the charred skin. Remove the stem, and chop the eggplant into thirds or fourths, creating small bite size pieces.
  3. 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).

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Yaki Nasu (Grilled Japanese Eggplant)

Yaki Nasu (Grilled Japanese Eggplant)

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Yaki Nasu, or grilled Japanese eggplant, is a delicious and quick summer dish that is served with soy sauce, garnished with dried bonito shavings and topped with fresh grated ginger. Yaki Nasu can be served at room temperature or chilled.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Grill/BBQ
Cuisine: Japanese
Ingredients

5-6 Japanese eggplant
Cooking oil spray
Shoyu (soy sauce),
Dashi shoyu (seasoned soy sauce), or ponzu (citrus soy sauce)
Katsuobushi (dried bonito shavings)
Negi (green onions, finely sliced)
Shoga (ginger, freshly grated)

Instructions
  1. Spray grill with cooking oil. Cook eggplant in their skin over medium high heat for about 5 mins on each side until the inner flesh is soft and tender and the outer skin is charred.
  2. Either place the eggplant (skin on) in cool water, or allow it to rest until room temperature. Once the eggplant cools, gently remove all of the charred skin. Remove the stem, and chop the eggplant into thirds or fourths, creating small bite size pieces.
  3. 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).

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