National Dish Japan: Grilled Aubergine (Recipe)
In this article
Meet Yakinasu, the quietly brilliant Japanese way with grilled aubergine. A handful of everyday ingredients, a hot grill and a glossy soy-and-mirin glaze are all it takes to turn humble aubergines into something smoky, silky and deeply savoury. This is a dish that celebrates restraint: gentle charring, a touch of seasoning and the natural sweetness of the vegetable doing most of the work. Light enough for a side, satisfying enough to stand on its own.
About Yakinasu
Yakinasu is a much-loved staple of traditional Japanese cooking, prized for its simplicity and its quietly addictive flavour. The dish is built around grilled aubergine, finished with a fragrant marinade that brings out the vegetable’s natural sweetness. It is often served as a side dish or even as a light main, and it is a perfect example of the deep umami notes that define Japanese cuisine. Best of all, it is genuinely easy to make at home with very little fuss.
Ingredients (serves 1–2)
- 2 medium aubergines
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- A few pinches of salt
- Fresh chives or spring onions, to garnish
Shopping for the ingredients
When shopping for yakinasu, choose fresh, good-quality aubergines for the best results. Look for ones that feel firm and plump with glossy, taut skin, as this gives you the best texture and flavour. An Asian grocery is the ideal place to track down ingredients such as soy sauce and mirin, which are not always stocked everywhere. That said, well-stocked supermarkets often carry them too, so it is worth checking the international or Asian foods aisle.
Preparing the dish
Preparing yakinasu takes only a few simple steps. Begin by halving the aubergines lengthways, then score the cut surfaces diagonally so the marinade can soak right in. It also helps to sprinkle the cut sides lightly with salt after slicing, which draws out any bitterness and softens the flesh. Leave them to sit for a few minutes before you carry on with the cooking.
Step-by-step instructions
- Sprinkle the aubergines with salt and leave to rest for 10 minutes to draw out any bitterness.
- Rinse the aubergines and pat them dry with kitchen paper.
- In a bowl, mix together the soy sauce, mirin and sesame oil, then turn the aubergines in the marinade to coat.
- Heat a grill or a griddle pan to medium and grill the aubergine halves cut-side down for 5–7 minutes.
- Turn the aubergines and grill for a further 5–7 minutes, until soft and marked with handsome grill lines.
- Garnish with snipped chives to taste and serve.
Gluten-free / lactose-free version
Making yakinasu gluten-free or lactose-free could not be easier. Simply swap the regular soy sauce for a gluten-free alternative such as tamari, which delivers the same salty, umami-rich depth. The other ingredients in the recipe are naturally lactose-free and gluten-free in any case. Just take a moment to check that your mirin is free from unwanted additives, and you are good to go.
Tips for vegans and vegetarians
The recipe for yakinasu is naturally vegan and vegetarian, which makes it a brilliant choice for anyone who favours a plant-based diet. To ring the changes, you can add a few extra spices or a drizzle of chilli oil for a gentle kick. Experiment with different sauces or marinades to build your own signature flavour. Reaching for regional, seasonal produce is the surest way to keep things tasting fresh — the same instinct that makes a simple Ohitashi so satisfying.
More tips and tricks
A lovely way to lift yakinasu is to stir some toasted sesame seeds or crushed garlic into the marinade. These add an extra layer of aroma and a pleasing texture to the finished dish. Take care not to over-grill the aubergines so they stay juicy and tender. You might also brush the aubergines with a light soy glaze just before lifting them off the grill, for added shine and flavour.
Adapting the recipe to your taste
The beauty of yakinasu lies in its versatility. You can try different oils and marinades to suit your own palate, and a little honey or agave syrup will give the glaze a sweeter edge. The type of aubergine can vary too: while slender Japanese aubergines are the traditional choice, Italian or Chinese varieties work just as well. Be creative and tailor the dish to your own tastes, or those of your guests.
Ingredient substitutions
If you do not have aubergines to hand, or simply fancy a change, you can make yakinasu with other vegetables such as courgette or peppers. These take on the flavours of the marinade beautifully and offer an interesting variation, much as the earthy roots do in Kinpira Gobo. For a gluten-free option, reach for tamari in place of soy sauce. Bear in mind that cooking times can vary with the size of the vegetable, so adjust your grilling accordingly.
Drink pairing ideas
To round out your yakinasu, light drinks are the way to go. A glass of chilled sake or a refreshing Japanese beer pairs perfectly with the dish’s smoky notes. A cup of green tea or a matcha latte also makes a wonderful companion. If you would rather skip the alcohol, a yuzu soda or simple sparkling water with a squeeze of lemon are both excellent choices.
Serving and presentation ideas
Presentation matters a great deal in Japanese cooking. Serve yakinasu on a tall white plate to set off the dark, smoky aubergines. Add finely sliced spring onions and toasted sesame seeds as a garnish for extra colour and texture. A small dish of soy sauce or another dipping sauce alongside finishes the plate elegantly. Let the principles of Japanese aesthetics guide the way you arrange it.
A bit of history
Yakinasu has its roots in rural Japanese cooking, where simple, fresh ingredients always took centre stage. Aubergines were a favourite thanks to their seasonality and generous harvests, and grilling is one of the oldest cooking techniques in Japan, found in many traditional dishes. Today yakinasu is enjoyed widely both in Japan and abroad, whether as part of a casual spread or as a side within a classic Japanese menu. It remains a wonderful gateway into the wider world of Japanese cuisine.
More recipe ideas
Summary: Yakinasu
In short, yakinasu is not only simple but genuinely delicious, the kind of dish that makes a cook’s heart beat a little faster. It is a wonderful way to enjoy the flavours of Japanese cuisine and endlessly adaptable to your own tastes. Whether served as a side to a larger meal or as a light main course in its own right, yakinasu brings the taste of Japan to your table. Let the flavours and the sheer simplicity of this recipe win you over, and savour every bite.
