Yaki-Nasu

Grilled Aubergine

This is one of my favourite dishes at Okan and can be served hot or cold. It can be served as it is for a wonderful silky vegetarian dish or topped with miso buta soboro (minced pork).

Ingredients

  • 2 small (200g) or 1 large (400g) aubergine
  • 5cm fresh ginger, peeled and grated
  • 1 tablespoon kaeshi

Method

Run a knife round the hull of the aubergine to slightly separate the green stem from the body.

Grill the aubergines whole until they are soft and wilted and the skin has blackened and blistered. Holding the top of each one with a cloth or gloves, peel while they are still hot: the skin will come away easily. Cut the aubergine into pieces and serve scattered with the grated ginger and kaeshi.