Japanese Grilled Eggplant (Aubergine) (Yaki Nasu) - cooking recipe

Ingredients

1 lb Japanese eggplant
1/4 cup bonito flakes
Seasoning
1 2/3 cups dashi
2 tablespoons light soy sauce
1 teaspoon mirin
Sauce
1/2 cup dashi
3 tablespoons dark soy sauce
2 teaspoons mirin
1 teaspoon fresh grated ginger

Preparation

Bring seasoning ingredients to a boil in a small saucepan and let cool.
Bring sauce to a boil in a small saucepan and let cool.
Grill eggplants whole on a wire rack on grill until they are soft and feel tender.
Test with your finger or a toothpick to see how soft it is.
Place in cold water to cool; then peel and pat dry.
Put eggplant in seasoning liquid; allow to sit for at least 10 minutes.
Remove eggplant and cut into bite-size pieces.
Place eggplant into serving dish; top with some sauce and a few bonito flakes; serve at room temperature or chilled.