keto Japanese Roasted Eggplants with Umami Soy Glaze Yakinasu cover

Japanese Roasted Eggplants with Soy Glaze – Yakinasu


As much as I love my eggplants, I know it’s a love it or hate it kind of vegetable!  My family’s preference is split down the middle, so I don’t get to work with it as much as I’d like to.  But when I do make it, my favorite way to prepare them is with this Japanese Roasted Eggplants with Soy Glaze – Yakinasu recipe!

keto Japanese Roasted Eggplants with Umami Soy Glaze Yakinasu pin 1

Yakinasu, which literally translates to roasted eggplant, is the traditional Japanese way to prepare eggplants.  Just like the name suggests, you roast the eggplants and brush them with a sweet soy glaze topped with some Bonito Flakes!  It’s light, delicate, brimming with uammi and most importantly, delish!

For those that aren’t familiar with Japanese eggplants, they’re much smaller compared to their Italian counterpart and the meat is much softer.  But just like their big brother, it’s packed with dietary fiber, vitamin C as well as nasunin antioxidants!

So if you’re a fan of eggplants, or not sure how you feel about them, give this recipe a try!  Like my mom used to say, you never know until you try it!

 

We start this recipe by first making the umami glaze soy sauce which consists of Swerve/Monkfruit, Bonito Flakes, Soy Sauce, Japanese sake. 

Once that’s made, we move onto roasting the eggplants under direct stove-top heat.  Once it’s roasted, we dunk them in water, peel off the skin and sprinkle some toppings on and drizzle the sauce.  Simple as that and you’ll be enjoying yourself some yakinasu!

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.  After 5 minutes of steeping, strain Bonito Flakes making sure to push out all excess liquid from Bonito Flakes with a ladle or spoon.  Set sauce aside.

3) Make 3 vertical scores on the eggplant (top to bottom).  This will help you peel the skin off the eggplants later.

4) Finely slice green onions and set aside.

Japanese Roasted Eggplants with Soy Glaze - Yakinasu Recipe

5) On a stove-top or BBQ, 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 a 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.  Note – the eggplants will be hot, so handle with caution!

8) Make sure eggplants are cool enough to touch and then cut off the top section of the eggplants.  Gently peel off the skin using your hands (skin should peel off easily) and transfer to a serving plate.

9) Top with a pinch of Bonito Flakes, green onions and drizzle of soy glaze.  Enjoy warm!

Hope you enjoy your low-carb/keto Japanese Roasted Eggplants with Soy Glaze – Yakinasu

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More Recipes

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keto Japanese Roasted Eggplants with Umami Soy Glaze Yakinasu cover

Japanese Roasted Eggplants with Soy Glaze - Yakinasu

The BEST Asian Low-Carb/Keto recipe for Japanese Roasted Eggplants with 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: keto eggplants, keto vegetables, low carb eggplants, low carb vegetables, roasted eggplants, yakinasu
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/Monkfruit
  • 1 tbsp Bonito Flakes topping
  • 1/2 Stalk Green Onions topping

Instructions

  • Gather all the ingredients.
  • 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.  After 5 minutes of steeping, strain Bonito Flakes making sure to push out all excess liquid from Bonito Flakes with a ladle or spoon.  Set sauce aside.
  • Make 3 vertical scores on the eggplant (top to bottom). This will help you peel the skin off the eggplants later.
  • Finely slice green onions and set aside.
  • On a stove-top or BBQ, 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 a 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. Note - the eggplants will be hot, so handle with caution!
  • Make sure eggplants are cool enough to touch and then cut off the top section of the eggplants. Gently peel off the skin using your hands (skin should peel off easiland transfer to a serving plate.
  • Top with a pinch of Bonito Flakes, green onions and drizzle of soy glaze. Enjoy warm!

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