About Yaki-hitashi
"Yaki-hitashi" is a traditional Japanese home-cooking method where ingredients are first lightly grilled or pan-fried to bring out their aroma and flavor, then soaked in a dashi-based broth seasoned with soy sauce and other savory elements. This versatile technique works well with a variety of ingredients, from vegetables to seafood.
One classic example is Nasu no Yaki-hitashi—Pan-fried Eggplant steeped in flavorful broth. Slowly browning the eggplant enhances its natural umami and gives it a wonderfully soft texture. After soaking, the eggplant absorbs the rich flavors of the broth.It is often served chilled as a light and refreshing dish perfect for hot summer days.
Eggplant is also packed with a powerful antioxidant called nasunin, a type of polyphenol known for supporting eye health, reducing signs of aging, and promoting better blood circulation. While nasunin is water-soluble, cooking eggplant in oil helps retain this nutrient—making yaki-hitashi not only delicious but also nutritious.
Because it helps replenish fluids, salt, and essential minerals, yaki-hitashi is an ideal summer side dish. It can be made ahead and served cold from the fridge, making it both practical and satisfying when your appetite needs a little encouragement in the heat.
20 minutes
Yoshiro Takahashi
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 3 Japanese eggplants (American eggplants can be substituted)
- 5 tbsp. cooking oil
- scallions (for garnish)
- white sesame seeds (for garnish)
- A4 tbsp. water
- A2 tbsp. soy sauce
- A2 tbsp. Japanese sweet rice wine (mirin)
- A1 tsp. powdered dashi soup stock
- A1/2 tsp. freshly-ground ginger
INSTRUCTIONS
- 1
Cut off the uppermost part of the eggplant covered by the leaves, then slice into quarters lengthwise. In a small mixing bowl combine water, soy sauce, Japanese sweet rice wine, powdered dashi soup stock, and freshly-ground ginger.
- 2
Pour the cooking oil into a frying pan and heat until about 340F; when it has reached the right temperature, little bubbles will form and it will sputter when you put an eggplant in the oil
- 3
Lay the sliced eggplant in the pan skin-side down. Once it has started to brown, continue to turn the eggplant and cook on all sides on medium-to-high heat until golden. Drain off excess oil.
- 4
If you will serve this immediately, place the eggplant in a bowl and drizzle the dashi broth over the top. Alternatively, you can serve it chilled.
To do this, place the pan-fried eggplants in a shallow baking pan or on a plate, drizzle on the broth, and fully cool in the refrigerator. Sprinkle on chopped scallions and white sesame seeds before serving in either preparation.
RecipeID
29
Tips & Notes
While the eggplants are delicious by themselves, it is not uncommon to add grilled sweet green peppers or bell peppers for a colorful accent, or even plating it with meat or fish.
・In Japanese restaurants and taverns, versions with deep-fried eggplant are more commonly served. At home, however, it is easier and more popular to cook the eggplant with a small amount of oil, as in this recipe.
Using a smaller amount of oil also creates a healthier dish!
・Pouring the dashi broth on the pan-fried eggplants when they are still hot lets the flavor fully soak in.
MY RATING
Sign up or log in for free to submit your reviews!
GET STARTEDREVIEWS
Be the first to review!
Born in 1988 in Kawasaki, Kanagawa Prefecture, I was inspired by my father, a traditional Japanese chef, and learned cooking fundamentals early at my family’s restaurant. After graduating from Senshu University’s Faculty of Law, I worked in sales at Nippon Shokken Co., Ltd., then as a restaurant manager, before completing a professional food coordinator program and starting my career as an independent culinary expert. I hold nine food-related qualifications, including Professional Chef’s License, Sake Sommelier (Kikisake-shi), Certified Sommelier (ANSA), and Vegetable Sommelier, and was the youngest to earn the advanced title of Certified Lecturer in Sake Studies. While rooted in Japanese cuisine that highlights natural flavors, my repertoire spans ethnic, Italian, and organic dishes. In 2015, I joined a project by Japan’s Ministry of Agriculture, Forestry and Fisheries and JICA, promoting Japanese cuisine domestically and in countries such as France, Paraguay, Bangladesh, and Serbia. A passionate triathlete, I have achieved top finishes in domestic competitions, won my age group at the 2018 Tomonoura Triathlon, and represented Japan at the Age Group World Championships in Australia (2018) and Switzerland (2019). Known as “the running chef,” I collaborate with sports brands and health media, advocating the integration of food, health, and sports. Since 2020, I have served as Official Athlete Food Coach for the Japan Para Table Tennis National Team, supporting athletes’ nutrition. In 2022, I became a father and now balance parenthood with my culinary and athletic careers.