Difference between revisions of "Yaki Nasu"
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| − | [[Category:Japanese Appetizers]] | + | [[Category:Japanese cuisine]] |
| − | [[Category:Japanese eggplant Recipes]] | + | [[Category:Appetizers Recipes]] |
| + | [[Category:Japanese cuisine]] | ||
| + | [[Category:eggplant Recipes Recipes]] | ||
[[Category:Tuna Recipes]] | [[Category:Tuna Recipes]] | ||
[[Category:Mirin Recipes]] | [[Category:Mirin Recipes]] | ||
[[Category:Dashi Recipes]] | [[Category:Dashi Recipes]] | ||
[[Category:Ginger Recipes]] | [[Category:Ginger Recipes]] | ||
Revision as of 15:04, 8 May 2012
Description
Japanese grilled eggplant
Ingredients
- 1 lb Japanese eggplant
- ¼ cup bonito flakes
Seasoning
Sauce
Directions
- Bring seasoning ingredients to a boil in a small saucepan and let cool.
- Bring sauce to a boil in a small saucepan and let cool.
- Grill eggplants whole on a wire rack on grill until they are soft and feel tender.
- Test with your finger or a toothpick to see how soft it is.
- Place in cold water to cool; then peel and pat dry.
- Put eggplant in seasoning liquid; allow to sit for at least 10 minutes.
- Remove eggplant and cut into bite-size pieces.
- Place eggplant into serving dish; top with some sauce and a few bonito flakes; serve at room temperature or chilled.
