Yaki Nasu: Melty Oven-Roasted Japanese Eggplant

Yaki Nasu (Japanese Roasted Eggplant): A Melt-in-Your-Mouth Summer Classic

Yaki Nasu (焼きナス) is a simple, traditional Japanese dish that highlights the natural sweetness of eggplant. My mother used to make this every summer using fresh eggplants harvested straight from the fields.

While she used a small toaster oven, some families use a fish grill or even a charcoal shichirin. I personally use a standard oven. Unlike stir-fried or tempura eggplant, the roasted version offers an exceptional, melting texture and a concentrated sweetness that is truly unique.

🍆 About Eggplants in Japan

Eggplant, or Nasu in Japanese, is a staple vegetable eaten worldwide. In Japan, we use different varieties for different dishes:

Naga Nasu (Long Eggplant): The most common variety. Versatile and great for simmering, stir-frying, or grilling.
Mizu Nasu (Water Eggplant): Very juicy and slightly sweet. It’s often eaten raw in salads, carpaccio, or pickles.
Kamo Nasu: A specialty from Kyoto with dense, soft flesh. It holds its shape perfectly when simmered or used in Dengaku (miso-glazed).
Bei Nasu (American Eggplant): Larger and meatier. It pairs beautifully with oil, making it ideal for pasta or gratins.

Why eat it in summer? > In Japan, it is said that eggplant has a natural effect of cooling the body, making it the perfect remedy for the summer heat!

📋 Nutrition Facts (Total Serving): Yaki Nasu

Calories: 91 kcal
Protein: 5.1 g
Total Fat: 0.3 g
Total Carbohydrates: 20.7 g
Sodium: 1.9 g

🍳 Ingredients (Serves 2): Yaki Nasu

Eggplants: 2–3 (approx. 350g)
Bonito Flakes: 1～5g
The Sauce (☆):
- Soy sauce: 10g
- Mirin: 10g
- Hot water: 15g
- Dashi stock granules: 1g

Note: You can also use Ponzu (citrus soy sauce) or top with Myoga (Japanese ginger) and green onions for extra flavor!

🔪 Cooking Instructions: Yaki Nasu

Prep the eggplant: Remove the petal-like parts of the calyx (the “cap”). Trim only the very tip of the stem—don’t cut the whole cap off!
Pierce the skin: Poke several holes with a fork or make light slits with a knife. This prevents the eggplant from bursting in the oven and makes it easier to peel later.
Roast: Place in the oven at 230°C (450°F) for about 40 minutes. (No preheating required).
- Pro Tip: For the best flavor, roast until the skin is wrinkled and charred. The smoky aroma is key!
Peel: While the eggplant is still hot, hold the stem and gently peel away the skin. Be careful not to burn your fingers!
Serve: Cut into bite-sized pieces. Mix the sauce ingredients (☆) together and pour over the eggplant. Top with bonito flakes.

❄️ Storage Tip: Freeze it!

Raw eggplants don’t stay fresh for long. I highly recommend making a big batch of Yaki Nasu when they are cheap. Simply peel, cut, and freeze them. When you’re ready to eat, just defrost naturally or heat them in the microwave!

📖Related Link: Read the Japanese version of this article here! [とろけるオーブン焼きナス]　

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!