Japanese Grilled Eggplant (aubergine) (yaki Nasu)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb japanese eggplant
• 1/4 cup bonito flakes
• 1 2/3 cups dashi
• 2 tablespoons light soy sauce
• 1 teaspoon mirin
• 1/2 cup dashi
• 3 tablespoons dark soy sauce
• 2 teaspoons mirin
• 1 teaspoon fresh grated ginger

Recipe

• 1 bring seasoning ingredients to a boil in a small saucepan and let cool.
• 2 bring sauce to a boil in a small saucepan and let cool.
• 3 grill eggplants whole on a wire rack on grill until they are soft and feel tender.
• 4 test with your finger or a toothpick to see how soft it is.
• 5 place in cold water to cool; then peel and pat dry.
• 6 put eggplant in seasoning liquid; allow to sit for at least 10 minutes.
• 7 remove eggplant and cut into bite-size pieces.
• 8 place eggplant into serving dish; top with some sauce and a few bonito flakes; serve at room temperature or chilled.