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Yaki nasu — Japanese grilled eggplant in a small bowl, topped with bonito flakes and ponzu

Yaki Nasu (Japanese Grilled Eggplant)

Japanese eggplant grilled whole until the skin blisters and the flesh turns silky, then peeled and served with bonito flakes and ponzu. No oil, almost no work, and good hot or chilled.
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings: 2 servings
Course: Side Dish
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 2-4 Japanese eggplant whole, stems left on
  • bonito flakes (katsuobushi) a generous pinch, to finish
  • ponzu (or soy sauce) to taste
  • grated ginger optional, classic with soy sauce

Method
 

  1. Leave the stems on and pierce each eggplant all over with a bamboo skewer or fork, about 10 holes each, so they don't burst.
  2. Grill the eggplant whole on the rack of a fish grill for about 5 minutes, turn, and grill another 3 minutes, until the skin is blackened and wrinkled and the flesh gives completely when pressed. No fish grill: broil on high for 10-15 minutes turning a few times, or char over a gas burner flame with tongs.
  3. While still hot, slide a skewer or the back of a knife between the skin and flesh and pull the skin away in strips. Discard the skin. Hold the stem with a folded paper towel if it's too hot.
  4. Trim off the stem and cut the eggplant into bite-size pieces, or tear it lengthwise into strips.
  5. Pile into a small bowl, top with bonito flakes, and pour over ponzu or soy sauce just before eating. Add grated ginger if using soy sauce. Good warm, or chilled in the fridge for an hour.