Yaki Katsuobushi

Yaki Katsuobushi is a delightful vegan reinterpretation of a traditional Japanese BBQ dish, showcasing smoky flavors from marinated eggplant and shiitake mushrooms. Grilled to perfection, it provides a satisfying umami experience without any animal products.

Yaki Katsuobushi
30 minutes
Difficulty: Easy
Japanese
180 kcal

Ingredients

  • Eggplant - 200 grams
  • Shiitake mushrooms - 150 grams
  • Soy sauce - 30 ml
  • Mirin - 15 ml
  • Sesame oil - 10 ml
  • Garlic - 2 cloves, minced
  • Ginger - 1 teaspoon, grated
  • Green onions - 2 stalks, chopped
  • Sesame seeds - 1 tablespoon
  • Nori sheets - 2, cut into strips

Steps

  1. Preheat the grill or grill pan over medium heat.
  2. Slice the eggplant into 1 cm thick rounds and the shiitake mushrooms into halves.
  3. In a bowl, mix together soy sauce, mirin, sesame oil, minced garlic, and grated ginger to create the marinade.
  4. Add the eggplant and shiitake mushrooms to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.
  5. Once marinated, place the eggplant and shiitake mushrooms on the grill. Cook for about 5-7 minutes on each side, until they are tender and have grill marks.
  6. While grilling, sprinkle chopped green onions and sesame seeds over the vegetables for added flavor.
  7. Remove from the grill and serve hot with nori strips for wrapping.

Nutrition

  • Calories: 180
  • Protein: 5 g
  • Carbs: 25 g
  • Fiber: 7 g
  • Sugar: 5 g
  • Sodium: 600 mg
  • Cholesterol: 0 mg
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Water: 0.2 L

Health Benefits

  • Rich in antioxidants from eggplant and shiitake mushrooms.
  • Low in calories and high in fiber, promoting digestive health.

Tags

JapaneseVeganBBQ