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Japan · Food

Yakibitashi Eggplant

45 min
220 kcal
2 servings

By eatmundo · August 3, 2026

Yakibitashi Eggplant🇯🇵AI-generated image

Same ingredients, elsewhere in the world

1 match

Dishes from other countries' kitchens, made from the same core ingredients as Yakibitashi Eggplant. The percentage is the share of ingredients the two recipes have in common.

Same technique: Cooked then marinated4 recipes from 3 countries

Grilled and marinated eggplant that captures the essence of summer. It is light, savory, and chilled to perfection.

According to eatmundo's ingredient comparison, the closest dish to Yakibitashi Eggplant from another cuisine is Smashed Garlic Eggplant (China): the two share 50% of their ingredients.

Ingredients

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Adapt this recipe:
2 servings

How to Make It

  • 1

    Peel stripes off 2 eggplants and cut into 2cm-thick rounds.

  • 2

    Heat 100ml vegetable oil in a pan over medium heat.

  • 3

    Sear the eggplant slices for 3 minutes per side, until the cut faces are golden and the flesh is soft and creamy all the way through.

  • 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

What is Yakibitashi Eggplant?

Yakibitashi eggplant is a Japanese vegetable dish consisting of pan-fried eggplant soaked in a seasoned dashi broth. It is typically served as a chilled or room-temperature side dish, with grated ginger infused in the broth.

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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