I happen to really like eggplants, however I do think this is a love it or hate it kind of vegetable. My family’s preference is split down the middle, so I don’t make this dish as often as I used to have it as a kid, but roasting is by far my favorite way to prepare eggplants.
Something about roasted eggplants really accentuates umami flavors and brings out the taste in the Bonito Flakes.
So if you are a fan of eggplants, or not sure how you feel about them, give this recipe a try and see if it is something you might like! Like my mom used to say, you never know until you try it!
This dish is low-carb/keto with ~2 carbs per eggplant. Keep in mind that we are using Japanese eggplants, which is much smaller than the Italian counterpart.
This recipe starts with the aromas of soft roasted eggplants followed by the taste of sweet soy sauce to a light umami finish.
For this one, the special ingredients you will need are Swerve/Monkfruit, Bonito Flakes, Soy Sauce, Japanese sake (can replace with Dry Sherry) and Japanese eggplants (baby eggplants might work as well). You can pick up everything between a local Asian supermarket and Amazon.
Now, let’s get started!
Prepping Time 5M
Cook Time 10M
Total Time 15M
Net Carb/Serv ~2g
Servings 2
Ingredients
- 2 Japanese Eggplants
- 2 tbsp Bonito Flakes
- 2 tbsp Soy Sauce
- 1 tbsp Japanese Sake
- 1 tsp Swerve/Monkfruit
- Pinch of Bonito Flakes
- 1/2 Stalk of Green Onions
Directions
1) Gather all the ingredients.
2) In a stove top pot, add 2 tbsp Bonito Flakes, Soy Sauce, Japanese sake and Swerve/Monkfruit. Bring to boil on high heat. Once boiling, remove from heat and let it steep for at least 5 minutes.
3) Make 3 vertical scores on the eggplant (top to bottom). This will help you peel the eggplants skin off later.
4) Finely slice green onions and set aside.
5) On a stove-top (or BBQ if weather permits), set heat to medium-low and place eggplants on the grill. Roast each side for about 1.5 – 2 minutes or until the eggplant skin looks wrinkly. Entire eggplant should take 7-8 minutes.
6) In the meantime, prepare bowl with cold water and set aside.
7) After eggplants are done roasting, dip the entire eggplant in the cold water for a couple of seconds and set aside.
8) Make sure eggplants are cool enough to touch and then cut off the top section of the eggplants. Gently peel off skin using your hands (skin should peel off easily) and transfer to a serving plate.
9) Top with pinch of Bonito Flakes, green onions and drizzle of Umami Soy Glaze sauce. Enjoy warm.
Hope you enjoy this low-carb/keto Japanese Roasted Eggplants with Umami Soy Glaze (Yakinasu)!
If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!
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Japanese Roasted Eggplants with Umami Soy Glaze (Yakinasu)
Ingredients
- 2 Whole Japanese Eggplants
- 2 tbsp Bonito Flakes
- 2 tbsp Soy Sauce
- 1 tbsp Japanese Sake
- 1 tsp Swerve or Monkfruit
- 1 tbsp Bonito Flakes
- 1/2 Stalk Green Onions
Instructions
- Gather all the ingredients.
- In a stove top pot, add 2 tbsp bonito flakes, soy sauce, Japanese sake and Swerve or Monkfruit. Bring to boil on high heat. Once boiling, remove from heat and let it steep for at least 5 minutes.
- Make 3 vertical scores on the eggplant (top to bottom). This will help you peel the eggplants skin off later.
- Finely slice green onions and set aside.
- On a stove-top (or BBQ if weather permits), set heat to medium-low and place eggplants on the grill. Roast each side for about 1.5 - 2 minutes or until the eggplant skin looks wrinkly. Entire eggplant should take 7-8 minutes.
- In the meantime, prepare bowl with cold water and set aside.
- After eggplants are done roasting, dip the entire eggplant in the cold water for a couple of seconds and set aside.
- Make sure eggplants are cool enough to touch and then cut off the top section of the eggplants. Gently peel off skin using your hands (skin should peel off easily) and transfer to a serving plate.
- Top with pinch of bonito flakes, green onions and drizzle of Umami Soy Glaze sauce. Enjoy warm.
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