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Japanese roasted eggplant yakinasu served on a white plate topped with bonito flakes, green onions, and dashi soy sauce.
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Japanese Roasted Eggplant Yakinasu

Indulge in the flavors of Japan with my delectable recipe for Roasted Japanese Eggplant. Discover the art of roasting Japanese eggplants to perfection and drizzling them with a savory soy glaze sauce. A delightful side dish that celebrates the rich flavors of this Asian delicacy.
Course Side Dish
Cuisine Japanese
Keyword how to roast Japanese eggplant, Japanese eggplant roasted, Roasted Japanese eggplant, soy glazed eggplant
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 23kcal

Ingredients

  • 2 Whole Japanese Eggplants
  • 2 tbsp Bonito Flakes can sub with 1/8 tsp of hondashi
  • 2 tbsp Soy Sauce
  • 1 tbsp Japanese Sake can substitute with dry sherry wine or Chinese cooking wine
  • 1 tsp Sweetener your preferred sweetener
  • 1 tbsp Bonito Flakes topping
  • 1/2 Stalk Green Onions topping

Instructions

  • Gather all the ingredients.
    Ingredients for Japanese yakinasu.
  • In a stove top pot, add 2 tbsp bonito flakes, soy sauce, Japanese sake and sweetener. Bring to boil on high heat. Once boiling, remove from heat and let it steep for at least 5 minutes. After 5 minutes of steeping, strain Bonito Flakes making sure to push out all excess liquid from bonito flakes with a ladle or spoon. Set sauce aside.
    Yakinasu sauce in a bowl.
  • Make 3 vertical scores on the eggplant (top to bottom). This will help you peel the skin off the eggplants later.
    Japanese eggplant.
  • Finely slice green onions and set aside.
  • On a stove-top or BBQ, set heat to medium-low and place eggplants on the grill. Roast each side for about 1.5 - 2 minutes or until the eggplant skin looks wrinkly. Entire eggplant should take 7-8 minutes.
    Japanese eggplant on a stovetop.
  • In the meantime, prepare a bowl with cold water and set aside.
    Ice water.
  • After eggplants are done roasting, dip the entire eggplant in the cold water for a couple of seconds and set aside. Note - the eggplants will be hot, so handle with caution!
    Roasted Japanese eggplant in a ice bath.
  • Make sure eggplants are cool enough to touch and then cut off the top section of the eggplants. Gently peel off the skin using your hands (skin should peel off easily and transfer to a serving plate.
    Roasted Japanese eggplant peeled.
  • Top with a pinch of bonito flakes, green onions and drizzle of soy glaze. Enjoy warm!
    Roasted Japanese eggplant served on a plate.

Video

Nutrition

Calories: 23kcal | Carbohydrates: 2g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1009mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Iron: 1mg