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Yaki nasu
Grilled aubergine
Yaki nasu (焼きなす): charred, peeled aubergine with ginger and soy (vegetarian version)
Summer evenings in Japanese homes and izakaya often bring a plate of yaki nasu: whole aubergines blackened over a flame until the skin is burnt and the inside collapses into smoky, silky strands. Peeled while hot, they are served chilled or warm with grated ginger, soy and spring onion. The classic topping is bonito flakes; this vegetarian version uses toasted sesame and a kombu–shiitake dashi in the dressing instead. The common mistake is pulling the aubergine off the flame too early, leaving a firm, bitter centre; it should feel completely floppy. Chef's tip: plunge the charred aubergines into iced water for a few seconds only, which makes them easy to peel without washing away the smoky flavour.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 4 slim Japanese auberginesor 2 medium aubergines
- ⅓ oz fresh gingerfinely grated
- 1 spring onionfinely sliced
For the dressing
- 1 ½ tbsp soy sauce
- 2 tbsp kombu-shiitake dashifish-free; see the shojin dashi recipe, or soak 5 g kombu and 2 dried shiitake in water overnight
To finish
- 1 tsp toasted white sesame seeds (optional)
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What you'll need
Spices & pantry
Fresh ingredients (3)
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Method
0/5 doneStep 1: Prick each 4 slim Japanese aubergines a few times with a skewer so it doesn't burst. Set them straight on a gas flame, under a very hot grill or on a barbecue.
1 minStep 2: Cook for 12–18 minutes, turning every few minutes, until the skin is charred black all over and the aubergines are completely limp when pressed with tongs.
18 minStep 3: Dip them in a bowl of iced water for a few seconds, then peel off the skin from the stem end with your fingers. Cut off the stems and tear the flesh lengthways into strips.
Step 4: Mix 1 ½ tbsp soy sauce with 2 tbsp kombu-shiitake dashi.
Step 5: Arrange the aubergine on a plate, top with ⅓ oz fresh ginger, 1 spring onion and 1 tsp toasted white sesame seeds, and spoon the dressing over. Serve warm, or chill for an hour and serve cold.
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 3 g
- Carbs
- 12 g
- Fat
- 1 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does yaki nasu take?
- About 25 minutes in total: 5 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of spring onion?
- Chives, or a little finely sliced onion.
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