Yaki Nasu

Wash the Japanese eggplants thoroughly under cold running water and pat dry with paper towels. Trim the stem ends and discard.

Heat a gas flame directly over a stovetop burner or prepare a charcoal grill to medium-high heat. If using a grill, ensure the grates are clean and lightly oiled.

Place the whole eggplants directly over the flame or on the grill grates, turning occasionally with tongs to char the skin evenly on all sides until blackened and blistered.

Transfer the charred eggplants to a cutting board and let cool for 2–3 minutes until they are cool enough to handle.

Peel away the blackened skin under cool running water, gently rubbing with your fingers to remove the charred exterior while keeping the soft flesh intact. Pat dry with paper towels.

Slice each eggplant lengthwise into halves or quarters, depending on size, and arrange on a serving platter.

Sprinkle the bonito flakes generously over the warm eggplant pieces, allowing the heat to gently wilt the flakes and release their flavor.

Drizzle with dashi broth, soy sauce, and mirin (if available from kitchen stock) or serve with a simple dipping sauce on the side. Serve warm.