keto Japanese Roasted Eggplants with Umami Soy Glaze Yakinasu cover

Japanese Roasted Eggplants with Umami Soy Glaze – Yakinasu


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!

keto Japanese Roasted Eggplants with Umami Soy Glaze Yakinasu pin 1

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.

keto Japanese Roasted Eggplants with Umami Soy Glaze Yakinasu pic

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

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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keto Japanese Roasted Eggplants with Umami Soy Glaze Yakinasu pin 2

keto Japanese Roasted Eggplants with Umami Soy Glaze Yakinasu cover

Japanese Roasted Eggplants with Umami Soy Glaze (Yakinasu)

The BEST Asian Low-Carb/Keto recipe for Japanese Roasted Eggplants with Umami Soy Glaze (Yakinasu). Enjoy this traditional Japanese vegetable dish at only ~2g Net Carb/Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 5 votes
Course: Side Dish
Cuisine: Japanese
Keyword: asianvegetables, japaneseeggplant, ketoasianvegetables, ketovegetables, lowcarbvegetables
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Print Recipe

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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