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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- 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
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.