Grilled Aubergine with Dashi Soy Sauce
Yaki Nasu – Traditional grilled aubergine is soft, smoky, and deeply flavourful.Enjoy with dashi soy sauce – full of umami.
Ingredients
- 1 aubergine (about 200g)
For the dashi soy sauce:
- 8 g shaved, dried bonito
- 80 ml soy sauce
- 20 ml sake
- 20 ml mirin
Instructions
- Make a shallow cut around the base of the aubergine stem, then slice it in half lengthways. Place them on a baking tray.
- Preheat the oven to 250°C. Cook them slowly for about 20 minutes until the skin is completely charred.
- Take them out from the oven, then let them cool for 5 minutes.
- Peel the skin from the base of the stem. Once peeled, cut them into bite-sized pieces.
- Add the soy sauce, sake and mirin to a sauce pan over a medium heat without a lid. Once it starts boiling, add the shaved dried bonito and simmer for 2 minutes.
- Turn off the heat. Take out and discard the shaved dried bonito. Let it cool.
- Drizzle dashi soy sauce over the grilled aubergine.
Notes
💡 Note: dashi soy sauce – keep refrigerated, use within 1 week.
