Japanese Grilled Eggplant (Aubergine) (Yaki Nasu)

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.

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Nutrient	Quantity
Total fats	2.5254 g
Protein	92.5266 g
Carbohydrates	2.8668 g
Energy	426.4576 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0904 g
Water	378.8144 g
Aspartic acid	0.2551 g
Calcium, Ca	547.5465 mg
Fiber, total dietary	0.5098 g
Carotene, beta	0.324 g
Niacin	5.8626 mg
Vitamin A, RAE	136.0363 g
Arginine	0.1609 g
Riboflavin	0.7359 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.004 g
Glutamic acid	0.5195 g
Sodium, Na	2066.5134 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0686 g
Total lipid (fat)	2.5254 g
Manganese, Mn	0.9252 mg
Fructose	0.032 g
Proline	0.1638 g
Fatty acids, total saturated 16:0	0.4369 g
Sucrose	0.0356 g
Choline, total	301.2649 mg
Sugars, total	0.189 g
Serine	0.1287 g
Fatty acids, total saturated 10:0	0.0281 g
Fatty acids, total saturated 18:0	0.165 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.6027 mg
Selenium, Se	77.3246 g
Ash	10.4012 g
Fatty acids, total saturated 18:1 undifferentiated	0.3629 g
Pantothenic acid	0.1036 mg
Phenylalanine	0.1186 g
Copper, Cu	1.1557 mg
Betaine	9.5972 mg
Thiamin	0.5554 mg
Retinol	136.0003 g
Methionine	0.0326 g
Iron, Fe	7.1671 mg
Carbohydrate, by difference	2.8668 g
Phosphorus, P	872.1459 mg
Folate, total	72.7142 g
Dihydrophylloquinone	0.0432 g
Tocopherol, gamma	0.0542 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Fatty acids, total saturated 22:1 undifferentiated	0.0007 g
Alanine	0.099 g
Cholesterol	226.6672 mg
Valine	0.1136 g
Fatty acids, total saturated 18:2 undifferentiated	0.2372 g
Glycine	0.1039 g
Glucose (dextrose)	0.118 g
Fatty acids, total saturated 14:0	0.0099 g
Zinc, Zn	4.8772 mg
Isoleucine	0.1079 g
Fatty acids, total saturated 12:0	0.0012 g
Fatty acids, total polyunsaturated	0.8716 g
Fatty acids, total saturated 14:1	0.0006 g
Fatty acids, total polyunsaturated 17:1	0.0003 g
Leucine	0.181 g
Vitamin A, IU	453.8744 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	72.7142 g
Tryptophan	0.0334 g
Vitamin C, total ascorbic acid	0.0126 mg
Phytosterols	1.494 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0064 g
Fatty acids, total saturated 6:0	0.0005 g
Tyrosine	0.0825 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	0.4677 g
Fatty acids, total saturated	0.6459 g
Histidine	0.0593 g
Fatty acids, total monounsaturated	0.4357 g
Threonine	0.0919 g
Folate, food	72.7142 g
Vitamin E (alpha-tocopherol)	2.2667 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	118.1989 mg
Lysine	0.1262 g
Potassium, K	1205.629 mg
Cystine	0.0396 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	1 teaspoon	6.03	1.2892	0.0763
Mirin	1 teaspoon	403.4676	0	2.2667
Soy sauce	2 tablespoons	16.96	1.5776	0.1824
japanese eggplant	1 lb	403.4676	0	2.2667
dark soy sauce	3 tablespoons	403.4676	0	2.2667
dashi	1.66 2/3	403.4676	0	2.2667
bonito flake	0.25 cup	403.4676	0	2.2667