Yaki Nasu (Charred Japanese Aubergine)

Name: Yaki Nasu (Charred Japanese Aubergine)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 small Japanese aubergines (or 2 slim regular ones); 1 tsp Ginger, finely grated; 1 Spring onion, finely sliced; 3 g bonito flakes (katsuobushi); 1 tbsp soy sauce (or ponzu)

Aubergines charred until the skin blisters, peeled to reveal smoky, silky flesh, then topped with ginger, soy and bonito.

Japanese · Sides & salads · prep 5 min · cook 15 min · serves 2 · Dairy-free, Nut-free, Pescatarian, Keto, Low-carb

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Ingredients

4 small Japanese aubergines (or 2 slim regular ones)
1 tsp Ginger, finely grated
1 Spring onion, finely sliced
3 g bonito flakes (katsuobushi)
1 tbsp soy sauce (or ponzu)

Method

Make a shallow cut around each aubergine just under the cap and prick the skin a few times so it does not burst.
Grill over a gas flame, on a barbecue or under a very hot oven grill for 10–15 min, turning often, until the skin is blackened all over and the aubergines are completely soft and collapsing.
Plunge them briefly into iced water, then peel off the skin from the cap end while warm. Pull the flesh into long strips.
Pat dry and arrange on a plate. Top with the ginger, spring onion and bonito flakes and drizzle with soy sauce. Serve warm or chilled.

Tips

Slim Japanese or Asian aubergines cook evenly and have thin skins that peel easily.
Leave out the bonito for a vegan side. Contains wheat and soy.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook RecipeTin Japan Japanese Cooking 101

Open Yaki Nasu (Charred Japanese Aubergine) in Nouns Cooking