Japanese Grilled Eggplant (Yaki Nasu) 焼きなす

Jump to Recipe Discussion
  • Japanese Grilled Eggplant (Yaki Nasu) on a plate.

    It’s Columbus Day in the US and I hope you are enjoying the long holiday weekend with your family and friends.  Today I’m sharing a very easy Japanese eggplant dish called Yaki Nasu (it means Grilled Eggplant in Japanese).  Part of the reason for sharing this recipe is because I received a lot of requests for eggplant recipes from readers.  Grilled Eggplant is a simple and traditional Japanese eggplant recipe we enjoy at home.

    Japanese Grilled Eggplant (Yaki Nasu) on a long rectangular plate.

    If you are familiar with the Japanese cuisine, you are probably aware already that we place more emphasis on the natural flavor of the food instead of adding spices or seasonings.  Japanese Grilled Eggplant is definitely one of the dishes that we enjoy the full flavor of the ingredient with just a little bit of seasoning.  This recipe is very easy, but pay attention to the preparation part as it’s the key to keeping the eggplant juicy.

    Japanese Grilled Eggplant (Yaki Nasu) on a white plate.

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    4.88 from 16 votes
    Japanese Grilled Eggplant (Yaki Nasu)
    Japanese Grilled Eggplant (Yaki Nasu)
    Prep Time
    10 mins
    Cook Time
    10 mins
    Total Time
    35 mins
     
    Course: Appetizer, Side Dish
    Servings: 2
    Ingredients
    Toppings:
    Sauce:
    Instructions
    1. Soak the eggplants in water for 15 minutes.
      Japanese Grilled Eggplant (Yaki Nasu) 1
    2. Make an thin incision around the eggplant and also lengthwise at 3 locations so that it’s easier to peel off the skin later (think peeling banana).
      Japanese Grilled Eggplant (Yaki Nasu) 2
    3. Insert a chopstick or skewer to create a hole, which helps to evaporate moisture while cooking.
      Japanese Grilled Eggplant (Yaki Nasu) 3
    4. Use a mesh/wire rack and grill eggplant on high heat. Do you see the steam coming off from eggplant? Grill until the skin gets completely burnt and the entire eggplant becomes wilted. Remove from the heat.
      Japanese Grilled Eggplant (Yaki Nasu) 4
    5. Dip your fingers in iced water and start peeling the skin off. You can peel off the skin similar to a banana since there are several incisions already made. You have to peel it off quickly before the purple skin color transfer to the nice green eggplant color.
      Japanese Grilled Eggplant (Yaki Nasu) 5
    6. Cut into small pieces and serve on a plate.
      Japanese Grilled Eggplant (Yaki Nasu) 6
    7. Sprinkle katsuobushi (bonito flakes) and green onions. I also put some Ito Togarashi (Red chili pepper threads). Serve with Ponzu and Yuzu Kosho, or soy sauce and grated ginger.
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

     

    You Might Also Like...

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Discussion

  • Giulietta | Alterkitchen wrote:
  • Ruth wrote:
  • Melinda Lee wrote:
  • Purabi Naha wrote:
  • In Katrina’s Kitchen wrote:
  • Medeja wrote:
  • Sonia aka Nasi Lemak Lover wrote:
  • Alessandra wrote:
  • Alessandra wrote:
  • Fern wrote:
  • kat wrote:
  • Alyssa wrote:
  • Liz wrote:
  • Sandra wrote:
  • Hyosun Ro wrote:
  • Carolyn wrote:
  • Cindy @ Week Nite Meals wrote:
    • Nami wrote:
  • mustardseed wrote:
  • Mr. Three-Cookies wrote:
  • food-4tots wrote:
  • Sissi wrote:
    • Nami wrote:
  • Vicki Bensinger wrote:
    • Nami wrote:
  • Cassie @ Bake Your Day wrote:
  • Reem | Simply Reem wrote:
  • Shannon | JustAsDelish wrote:
  • Denise wrote:
    • Nami wrote:
  • Lyn wrote:
  • kankana wrote:
  • Raymund wrote:
  • claire @ the realistic nutritionist wrote:
  • tigerfish wrote:
    • Nami wrote:
  • Katherine Martinelli wrote:
  • Juliana wrote:
  • Tobias @ T and Tea Cake wrote:
  • Stephanie @ Eat. Drink. Love. wrote:
  • Mika wrote:
  • gopika wrote:
  • Kimberly (Unrivaledkitch) wrote:
  • Ann wrote:
  • bakerbynature wrote:
  • Sandra’s Easy Cooking wrote:
  • chinmayie @ love food eat wrote:
  • Manju wrote:
  • wok with ray wrote:
  • anh wrote:
  • Elies_Lie wrote:
  • ChopinandMysaucepan wrote:
  • Peggy wrote:
  • Vivienne wrote:
  • Lorraine @ Not Quite Nigella wrote:
  • Lori Lynn wrote:
  • Von wrote:
  • Roxana GreenGirl wrote:
  • Helene Dsouza wrote:
  • PolaM wrote:
    • Nami wrote:
  • Biren @ Roti n Rice wrote:
  • Cooking Gallery wrote:
  • Georgia @ The Comfort of Cooking wrote:
  • A Little Yumminess wrote:
  • Divya Yadava wrote:
  • Nash at Plateful wrote:
  • Delishhh wrote:
  • Lisa H. wrote:
  • torviewtoronto wrote:
  • Yudith @ Blissfully Delicious wrote:
  • Tiffany wrote:
  • Ryan wrote:
  • Swee San @The Sweet Spot wrote:
  • Alwayscookies wrote:
    • Nami wrote:
  • Sonia wrote:
  • Mi Vida en un Dulce wrote:
    • Nami wrote:
  • almostveg wrote:
    • Nami wrote:
  • FreeSpiritEater wrote:
  • Lyndsey ~ The Tiny Skillet wrote:
  • Dolly wrote:
  • mycookinghut wrote:
  • Alisa wrote:
  • Shannon | JustAsDelish wrote:
    • Nami wrote:
  • Beth Michelle wrote:
  • neelima wrote:
    • Nami wrote:
  • Sharon wrote:
  • Janice wrote:
    • Nami wrote:
  • Sammie wrote:
  • kristi wrote:
    • Nami wrote:
  • Minh wrote:
    • Nami wrote:
  • Debbie Sakamoto wrote:
    • Nami wrote:
  • hmucha wrote:
    • Nami wrote: