🇯🇵 Japan · Food
Yakibitashi Eggplant
By eatmundo · August 3, 2026
🇯🇵 JPGrilled and marinated eggplant that captures the essence of summer. It is light, savory, and chilled to perfection.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel stripes off 2 eggplants and cut into thick 4cm rounds.
- 2
Heat 100ml vegetable oil in a pan over medium heat.
- 3
Sear eggplant slices for 3 minutes per side until skin is blistered and golden.
- 4
Drain excess oil on paper towels to ensure the texture stays light.
- 5
Combine 200ml dashi, 30ml soy sauce, and 30ml mirin in a small saucepan.
- 6
Simmer the liquid for 2 minutes and add grated 10g ginger to infuse.
- 7
Place the hot eggplant into the warm broth marinade.
- 8
Let it soak at room temperature for 30 minutes before serving.
Frequently Asked Questions
Can I serve this hot?+
Yes, but it is traditionally served chilled to allow the flavors to penetrate the flesh.
Which eggplant variety is best?+
Japanese eggplants are preferred for their thin skin and tender, creamy interior.
How long can I store it?+
Keep it in the refrigerator for up to 2 days in an airtight container.
Can I skip the dashi?+
Using water is possible, but dashi provides the essential umami that defines the dish.
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