Yaki Nasu translates to a grilled eggplant, but you really need to blacken it over direct heat or under a broiler just like how to prepare a roasted red pepper. This helps to give it an extra smoky flavor. Nice aroma of grilling eggplant always remind me of summer in Japan. Even though when it was really hot out in Japan and I had no appetite, I could always eat a smooth and silky eggplant with fresh grated ginger and soy sauce easily especially with a very cold glass of Sapporo beer!
Eggplant preferably Chinese or Japanese eggplant
Grated fresh ginger
Soy sauceGrilling red peppers over an open flame
Place eggplants on a baking tray and poke 2 or 3 holes into each with a fork. Broil until the skins are mostly blackened or alternately grill over an open flame. Cool slightly, and remove the skin.
Place the peeled eggplant into a colander, and let it drain for 30 minutes. I skip this process if I am using Japanese or Chinese eggplants since they have less bitterness.
Slice a eggplant into a bite size, and serve with grated fresh ginger, katsuobushi and soy sauce on top. It can be served at room temperature or at refrigerator temperature.
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