🇯🇵 Japan · Food
Yaki Nasu
By eatmundo · August 3, 2026
🇯🇵 JPSimple grilled Japanese eggplant with a smoky flavor, served chilled with a ginger soy dipping sauce. A classic summer delicacy.
Ingredients
check them off as you prepareHow to Make It
- 1
Wash 2 eggplants and make small incisions in the skin.
- 2
Heat a grill pan or direct stove flame to medium-high.
- 3
Grill eggplants whole, turning occasionally for 10-12 minutes until the skin is charred and the inside is soft.
- 4
Place charred eggplants in cold water for 1 minute to cool and make peeling easier.
- 5
Peel off the blackened skin while still warm.
- 6
Cut into bite-sized strips.
- 7
Prepare sauce by mixing 3 tbsp soy sauce, 100ml dashi, 2 tbsp mirin, and grated 20g ginger.
- 8
Arrange eggplant on plates and pour sauce over just before serving.
Frequently Asked Questions
Can I use long skinny eggplants?+
Yes, Japanese or Chinese long eggplants work perfectly as they have thin skin and few seeds.
What if I don't have a gas stove?+
You can roast them under the oven broiler until soft, but you will lose the signature light smoky aroma.
Can I eat this hot?+
Yes, though traditionally it is served chilled as a refreshing side dish.
How do I know if they are done?+
They are done when they are completely soft to the touch and easily peel away from the charred skin.
🇯🇵 JPMundo Match
Dishes across the world that share Yaki Nasu's core ingredients.
