Yaki Nasu

Ingredients

 * 1 lb Japanese eggplant  
 * 1/4 cup bonito flakes

Seasoning

 * 1 2/3-1 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

Directions
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.