Japanese Grilled Eggplant (Aubergine) (Yaki Nasu)

• 1 lb Japanese eggplant
• 1/4 cup bonito flakes
• Seasoning
• 1 2/3 cups dashi
• 2 tablespoons light soy sauce
• 1 teaspoon mirin
• Sauce
• 1/2 cup dashi
• 3 tablespoons dark soy sauce
• 2 teaspoons mirin
• 1 teaspoon fresh grated ginger

1. Bring seasoning ingredients to a boil in a small saucepan and let cool.
2. Bring sauce to a boil in a small saucepan and let cool.
3. Grill eggplants whole on a wire rack on grill until they are soft and feel tender.
4. Test with your finger or a toothpick to see how soft it is.
5. Place in cold water to cool; then peel and pat dry.
6. Put eggplant in seasoning liquid; allow to sit for at least 10 minutes.
7. Remove eggplant and cut into bite-size pieces.
8. Place eggplant into serving dish; top with some sauce and a few bonito flakes; serve at room temperature or chilled.

bonito flakes, dashi, soy sauce, mirin, sauce, dashi, soy sauce, mirin, ginger

Taken from www.food.com/recipe/japanese-grilled-eggplant-aubergine-yaki-nasu-28359 (may not work)