Grilled Eggplant Recipe – Japanese Cooking 101

Grilled Eggplant, or Yakinasu, is a conventional Japanese summer season dish the place eggplants are charred over direct flame or on a fish grill, then peeled. Chilled grilled eggplant is so refreshingly soothing in sizzling, humid climate that it’s a staple facet dish in summer season. Its smoky taste is the last word style of summer season that everyone is aware of and loves in Japan.

Japanese eggplants are a lot thinner and a bit shorter than their American counterparts. They’re juicy with a barely viscous consistency and are finest eaten with easy cooking. Eggplants are sometimes accessible year-round however are finest in season throughout summer season and most nutritious then. They’re wealthy in nutritional vitamins and a superb supply of potassium and dietary fiber, and are thought of useful in stopping summer season fatigue.

You’ll be able to grill on direct flame over a gasoline stovetop, use a fish grill (which can take longer to cook dinner), or use a transportable butane range cooktop if wanted. It’s finest to char the pores and skin fully to make it simpler to peel. Whereas it might be simpler to peel in water, this might make the eggplant too watery, so it’s finest to simply rinse it on the finish. Seasoning for the grilled eggplant may be very easy: slightly grated ginger root, bonito flakes, and soy sauce . Charred eggplant already has a robust smoky aroma, so there’s no want so as to add an advanced sauce or the rest. Cook dinner within the morning, chill within the fridge for a number of hours, and serve very chilly for dinner. Hope you do this gentle, wholesome, and scrumptious dish to beat the warmth this summer season!