Japanese Grilled Eggplant (Yaki Nasu)

==Description==
===Ingredients===
* 1 lb Japanese Eggplant <BR>
* 1/4 cup bonito flakes 
===Seasoning ===
* 1 2/3-1 2/3 cups dashi <BR>
* 2 tablespoons light soy sauce <BR>
* 1 teaspoon mirin 
===Sauce ===
* 1/2 cup dashi <BR>
* 3 tablespoons dark soy sauce <BR>
* 2 teaspoons mirin <BR>
* 1 teaspoon fresh grated ginger 
===Directions===
#Bring seasoning ingredients to a boil in a small saucepan and let cool. <BR>
#Bring sauce to a boil in a small saucepan and let cool. <BR>
#Grill Eggplants whole on a wire rack on grill until they are soft and feel tender. <BR>
#Test with your finger or a toothpick to see how soft it is. <BR>
#Place in cold water to cool; then peel and pat dry. <BR>
#Put Eggplant in seasoning liquid; allow to sit for at least 10 minutes.<BR> 
#Remove Eggplant and cut into bite-size pieces. <BR>
#Place Eggplant into serving dish; top with some sauce and a few bonito flakes; serve at room temperature or chilled. 
==See also==
Category: Japanese Appetizers
Category: Vegetarian
Category:Japanese Recipes
category:ginger Recipes
category:Eggplant Recipes
category:flakes Recipes
category:tuna Recipes
category:mirin Recipes
category:water Recipes
category:dashi Recipes