Yaki Nasu

Description
Japanese grilled eggplant

Ingredients

 * 1 lb Japanese eggplant
 * ¼ cup bonito flakes

Seasoning

 * 1⅔ – 1⅔ cups dashi
 * 2 tablespoons light soy sauce
 * 1 teaspoon mirin

Sauce

 * ½ cup dashi
 * 3 tablespoons dark soy sauce
 * 2 teaspoons mirin
 * 1 teaspoon fresh grated ginger

Directions

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