Yaki nasu
Yaki nasu, from above
Non vegJapan

Yaki nasu

Aubergine charred whole until silky, topped with ginger, soy and bonito. Smoky simplicity.

25 minTime
3 gProtein each
mildSpice
Smoke and silk2 chapters · 1 min read

Make it your way

Grandma's wayJapanese grilled aubergine with ginger and bonito.
The original
48kcalsame
3 gproteinsame
5 gfibresame
25minutessame

Yaki nasu.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Brinjal (eggplant, aubergine)4 long slim aubergines
Ginger1 tbsp, grated
Bonito flakesa handful
Soy sauce1 tbsp plus 1 tsp
Spring onion (green onion, scallion)1, sliced

Method

4 steps
  1. 1Prick the aubergines and grill directly over a flame or under a hot broiler, turning.
  2. 2Plunge briefly into cold water and peel off the skin.
  3. 3Tear lengthways into strips.
  4. 4Top with ginger, bonito, spring onion and a drizzle of soy.
Serve it like this

Lay the strips side by side on a small plate, pile ginger and bonito on top, soy drizzled over. Serve warm or chilled.

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Make it a meal

What goes with Yaki nasu: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tendon45 min
Bread or rice Melon pan180 min
With a main Saba misoni30 min
With a main Hayashi rice45 min
On the side Miso soup20 min
On the side Agedashi tofu25 min
To drink Matcha latte5 min
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