Yaki Nasu (Grilled Eggplant)
Charred eggplant peeled to silky flesh, topped with ginger and bonito. Deep, smoky, and barely seasoned.
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Join HomecookedIngredients
- 600 g Eggplant
- 20 g Ginger
- 2 Scallions
- 5 g Katsuobushi (bonito flakes) (optional)
- 1 tbsp Japanese soy sauce (koikuchi shoyu) (optional)
Method
- Char the whole eggplants over a flame or under a hot grill until blackened and collapsed, turning, 12 minutes.
- Grate the ginger and slice the scallions.
- Peel the smoky skin off and tear the flesh into strips.
- Top with the ginger, scallion, and bonito and a light drizzle of soy or ponzu.
About Yaki Nasu (Grilled Eggplant)
Yaki Nasu (Grilled Eggplant) is a Japanese lunch or dinner that comes together in about 20 minutes and serves 4.
Yaki Nasu (Grilled Eggplant): frequently asked questions
Is Yaki Nasu (Grilled Eggplant) gluten-free?
As written, no — it contains Japanese soy sauce (koikuchi shoyu). You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Do I need every ingredient to make Yaki Nasu (Grilled Eggplant)?
The core ingredients are essential, but you can leave out katsuobushi (bonito flakes), japanese soy sauce (koikuchi shoyu) — they're optional and mainly there for extra flavor or finish.
How many servings does Yaki Nasu (Grilled Eggplant) make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.