Grilled Miso-Glazed Japanese Eggplant
This Grilled Miso-Glazed Japanese Eggplant (Yaki Nasu) is a classic dish that highlights the umami-rich flavors of Japanese cuisine. This recipe features tender, grilled Japanese eggplant marinated in a savory dashi and soy sauce mixture, topped with bonito flakes for a delightful finish. Perfect as a side dish for your favorite Asian-inspired meal or as a unique appetizer for dinner parties, this dish is a must-try for anyone looking to elevate their vegetable repertoire. Great for home cooks with a bit of experience, but easy enough to follow for those eager to learn.
N/A
Servings
42
Calories
9
Ingredients
Ingredients
Japanese eggplant
1 lb (Grilled whole, peeled, and cut into bite-sized pieces)
Bonito flakes
1/4 cup (For garnish)
Dashi
1 2/3 cups (For seasoning)
Light soy sauce
2 tablespoons (For seasoning)
Mirin
1 teaspoon (For seasoning)
Dashi
1/2 cup (For sauce)
Dark soy sauce
3 tablespoons (For sauce)
Mirin
2 teaspoons (For sauce)
Fresh grated ginger
1 teaspoon (For sauce)
Instructions
1
Start by preparing the seasoning: In a small saucepan, combine 1 2/3 cups of dashi, 2 tablespoons of light soy sauce, and 1 teaspoon of mirin. Bring the mixture to a boil, then remove from heat and let it cool to room temperature.
2
For the sauce, in another small saucepan, combine 1/2 cup of dashi, 3 tablespoons of dark soy sauce, 2 teaspoons of mirin, and 1 teaspoon of fresh grated ginger. Bring this to a boil as well. Once boiled, let it cool.
3
While the seasonings and sauce are cooling, prepare the Japanese eggplants. Grill the eggplants whole on a grill or grill pan over medium heat, turning occasionally, until they are soft and tender. This typically takes about 10-15 minutes, depending on the heat of your grill.
4
Check the doneness by gently pressing with your finger or inserting a toothpick; it should feel soft and pliable.
5
Once grilled, submerge the eggplants in cold water to cool them down, making them easier to handle. After a few minutes, peel the skin off the eggplants and pat them dry with a paper towel.
6
Slice the peeled eggplants into bite-sized pieces and place them into the cooled seasoning liquid. Let them marinate for at least 10 minutes to absorb the flavors.
7
Once marinated, remove the eggplant pieces and arrange them neatly in a serving dish. Drizzle some of the prepared sauce over the top and sprinkle with bonito flakes for garnish.
8
Serve the dish at room temperature or chilled for a refreshing taste.
Nutrition Information
1.7
Fat
5
Carbs
1.2
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Miso-Glazed Japanese Eggplant?
Also known as Yaki Nasu, this is a classic Japanese side dish featuring tender grilled eggplant marinated in a savory dashi and soy sauce mixture.
What are the primary ingredients for this eggplant dish?
The main ingredients include 1 lb of Japanese eggplant, bonito flakes, dashi, light and dark soy sauce, mirin, and fresh grated ginger.
How do I prepare the Japanese eggplant?
The eggplant should be grilled whole until soft, then cooled in water, peeled, and cut into bite-sized pieces.
How long should I grill the eggplant?
Grill the eggplants for approximately 10 to 15 minutes, depending on the heat, until they are soft and pliable.
How can I tell when the eggplant is fully cooked?
You can check for doneness by gently pressing the eggplant with your finger or inserting a toothpick; it should feel soft throughout.
What is the purpose of the seasoning liquid?
The seasoning liquid, made of dashi, light soy sauce, and mirin, is used to marinate the peeled eggplant pieces so they absorb savory flavors.
How long does the eggplant need to marinate?
Let the sliced eggplant pieces sit in the seasoning liquid for at least 10 minutes.
What ingredients are in the final sauce drizzle?
The sauce consists of 1/2 cup dashi, 3 tablespoons dark soy sauce, 2 teaspoons mirin, and 1 teaspoon of fresh grated ginger.
Is this recipe suitable for vegetarians?
The recipe includes bonito flakes and dashi, which are fish-based. For a vegetarian version, use a kombu-based dashi and omit the bonito flakes.
What is the calorie count for this recipe?
One serving contains approximately 42 calories.
How much protein is in this dish?
The dish provides about 1.2 grams of protein per serving.
What is the fat content of the Grilled Japanese Eggplant?
There are 1.7 grams of fat in one serving of this dish.
How many carbohydrates are in a serving?
There are 5 grams of carbohydrates per serving.
What are bonito flakes?
Bonito flakes are dried, fermented, and smoked skipjack tuna shavings used as a garnish to provide umami flavor.
What is dashi?
Dashi is a Japanese soup stock that serves as the flavor foundation for the marinade and sauce in this recipe.
At what temperature should this dish be served?
It can be served at room temperature or chilled for a more refreshing taste.
Why should I put the grilled eggplant in cold water?
Submerging the grilled eggplant in cold water cools it down quickly, making it easier to peel the skin off.
What kind of eggplant is best for this recipe?
Japanese eggplants are ideal because they are slender, have thinner skin, and a sweeter flesh compared to larger varieties.
Do I need to boil the seasoning and sauce?
Yes, both the seasoning mixture and the sauce mixture should be brought to a boil and then cooled to room temperature before use.
What type of equipment is needed for grilling?
You can use an outdoor grill or an indoor grill pan over medium heat.
What is the difference between the seasoning and the sauce in this recipe?
The seasoning is a lighter liquid used for marinating, while the sauce is a more concentrated ginger-infused liquid drizzled over the top before serving.
What does 'umami-rich' mean?
Umami is the fifth basic taste, described as savory or meaty, which comes from the dashi, soy sauce, and bonito flakes in this dish.
Is this recipe difficult to make?
It is easy enough for beginners but offers a sophisticated flavor profile that more experienced cooks will appreciate.
Can I use light soy sauce for both the seasoning and sauce?
The recipe calls for light soy sauce in the seasoning to keep the color light and dark soy sauce in the sauce for a richer flavor and color.
How many ingredients are needed in total?
There are 9 distinct ingredients required for this recipe.
What role does mirin play in the recipe?
Mirin is a sweet rice wine that adds a subtle sweetness and depth to both the marinade and the final sauce.
Should I peel the eggplant before grilling?
No, grill the eggplant whole with the skin on. The skin is removed only after the eggplant has been grilled and cooled.
What tags are associated with this recipe?
Tags include japanese cuisine, grilled vegetables, eggplant recipes, yaki nasu, side dish, umami, and vegetarian.
How do I prepare the ginger for the sauce?
The ginger should be freshly grated and added to the dashi, soy sauce, and mirin before boiling.
Can I prepare the components in advance?
Yes, you can prepare and cool the seasoning and sauce liquids ahead of time to streamline the process.