Matcha Miso-Glazed Eggplant Donburi

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

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 developed and reviewed.

Sautéed eggplant glazed with an umami-packed matcha miso sauce, served over steamed rice for a comforting Japanese-inspired bowl. This Japanese-inspired vegetarian recipe, ready in about 25 minutes, pairs Japanese eggplant, white miso paste, matcha powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 4 Japanese cuisine 320 cal/serving

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Ingredients

2 medium, cut into 1/2-inch thick slices Japanese eggplant
3 tbsp white miso paste
1 tsp matcha powder
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sake
1 tsp sugar
2 tbsp vegetable oil
3 cups steamed Japanese short-grain rice
2, thinly sliced scallions
1 tbsp toasted sesame seeds

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 1 tsp matcha powder, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake, and 1 tsp sugar until smooth and well combined.
Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat. Add 2 medium Japanese eggplants sliced 1/2-inch thick and cook for 4-5 minutes per side until golden and tender.
Step 3: Pour the matcha miso glaze over the eggplant slices in the skillet. Cook for an additional 2 minutes, spooning the glaze over the eggplant until the sauce thickens slightly and coats the slices.
Step 4: Divide 3 cups cooked steamed Japanese short-grain rice into four bowls. Arrange the glazed eggplant slices on top. Garnish each bowl with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving.