Yaki Nasu: Grilled Eggplant That Will Change Your Side Dish Game

Yaki Nasu Directions

• Prepare Eggplant Properly
  Peel 2 Japanese eggplants completely using a vegetable peeler. This removes any potential bitterness in the skin and creates the silky texture that makes this dish special. Finely chop 1-2 green onions and set aside for garnish.
• Cook Using Microwave Method
  Wrap the peeled eggplants individually in plastic wrap, making sure they're completely covered. Microwave on high (600W) for approximately 3 minutes until the eggplants become soft and tender throughout. Test by inserting a chopstick - it should slide in easily with no resistance.
• Cool For Optimal Texture
  Unwrap the cooked eggplants and split them lengthwise down the middle. Place in the refrigerator to cool thoroughly. This cooling process is essential for developing the distinctive texture that makes cold eggplant dishes so refreshing in summer.
• Prepare Simple Toppings
  While the eggplant cools, prepare your preferred amount of mentsuyu sauce (diluted according to package instructions). Set out optional garnishes including bonito flakes, grated ginger, and the chopped green onions prepared earlier.
• Assemble Just Before Serving
  Once completely chilled, place the eggplant halves on a serving plate. Drizzle with mentsuyu sauce and sprinkle with the prepared toppings. The contrast between the silky eggplant and the savory toppings creates a perfect balance of textures and flavors.