Keto Miso-Glazed Eggplant Donburi Bowl

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A low-carb Japanese-inspired donburi bowl featuring tender eggplant glazed with savory miso sauce served over cauliflower rice. This Japanese-inspired keto recipe (low carb, vegetarian), ready in about 25 minutes, pairs eggplant, white miso paste, tamari sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Ingredients

• 1 large, sliced into 1/2-inch thick rounds eggplant
• 3 tbsp white miso paste
• 2 tbsp tamari sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp erythritol or keto sweetener
• 3 cups cauliflower rice
• 1 tbsp for garnish sesame seeds
• 2 stalks thinly sliced for garnish scallions
• 2 tbsp for frying vegetable oil

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Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp tamari sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, and 1 tsp keto sweetener until smooth to make the miso glaze.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 large sliced eggplant rounds and fry for 4-5 minutes per side until golden and tender.
3. Step 3: Brush each cooked eggplant slice generously with the miso glaze and cook for an additional 1-2 minutes per side until glaze is caramelized and sticky.
4. Step 4: Meanwhile, warm 3 cups cauliflower rice in a separate pan over medium heat for 3-4 minutes until heated through.
5. Step 5: Serve the miso-glazed eggplant slices over the warm cauliflower rice, garnished with 1 tbsp sesame seeds and 2 thinly sliced scallions.