Braised Miso-Glazed Eggplant Donburi

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender eggplant slices glazed with a savory miso sauce served over warm steamed rice for a comforting Japanese meal. This Japanese-inspired rice and grain recipe (vegetarian, gluten free), ready in about 25 minutes, pairs eggplant, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Japanese cuisine 320 cal/serving

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Ingredients

2 medium (about 400g) eggplant
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sake
1 tsp sugar
2 tbsp vegetable oil
2 cups steamed Japanese short-grain rice
2 thinly sliced scallions
1 tsp toasted sesame seeds

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Cut 2 medium eggplants lengthwise into 1/2-inch thick slices. Heat 2 tbsp vegetable oil in a large skillet over medium heat and add the eggplant slices in a single layer. Sauté for 4-5 minutes per side until golden and tender.
Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake, and 1 tsp sugar until smooth and combined.
Step 3: Pour the miso glaze over the cooked eggplant slices in the skillet. Reduce heat to low and simmer for 3-4 minutes, spooning the sauce over the eggplants until the sauce thickens and coats the slices.
Step 4: Divide 2 cups steamed Japanese short-grain rice between two bowls. Arrange the glazed eggplant slices on top, sprinkle with 2 thinly sliced scallions and 1 tsp toasted sesame seeds before serving.