Yaki Nasu

Yaki Nasu is a deliciously grilled eggplant dish that is traditionally enjoyed in Japanese breakfasts. Its smoky flavor and tender texture pair beautifully with a drizzle of savory sauce, making it a perfect start to your day.

Ingredients

• Japanese eggplant - 2 medium (about 300g)
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2 stalks, finely sliced
• Sesame seeds - 1 tablespoon, toasted
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat a grill pan or outdoor grill over medium heat.
2. Wash the Japanese eggplants and slice them in half lengthwise.
3. Sprinkle salt on the cut sides of the eggplants and let them sit for about 10 minutes to draw out excess moisture.
4. Rinse the salt off the eggplants and pat them dry with a paper towel.
5. In a small bowl, mix together the soy sauce, mirin, and sesame oil.
6. Brush the cut sides of the eggplants with the soy sauce mixture.
7. Place the eggplants cut-side down on the grill pan and cook for 5-7 minutes until nicely charred.
8. Flip the eggplants and cook for an additional 5-7 minutes until tender.
9. Remove from heat and drizzle any remaining soy sauce mixture over the eggplants.
10. Garnish with sliced green onions and toasted sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 16 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in antioxidants, which can help reduce inflammation.

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