Miso-Basted Eggplant Donburi with Scallion Rice
Silky eggplant simmered in a savory miso-tamari glaze, served over fluffy rice and topped with fresh scallions for a comforting Japanese-inspired bowl. This japanese-inspired asian (vegetarian, gluten-free) ready in about 35 minutes pairs medium eggplant, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.
Ingredients
- 2 medium eggplant
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp low-sodium soy sauce
- 1 tsp sugar
- 4 cups cooked short-grain rice
- 4 scallions
- 1 tbsp toasted sesame seeds
- 1 tsp sesame oil
- 1/4 cup water
Instructions
- Step 1: Slice eggplants into 1/2-inch thick rounds. Heat 1 tsp sesame oil in a large skillet over medium heat, add eggplant in a single layer, and cook for 4 minutes per side until golden brown and tender. Transfer to a plate.
- Step 2: Whisk miso paste, mirin, soy sauce, sugar, and water in a small bowl until smooth. Pour mixture over eggplant in the skillet, scraping up any browned bits. Simmer for 3 minutes until the sauce thickens and coats the eggplant.
- Step 3: Divide rice among bowls, top with miso-glazed eggplant, and sprinkle with sliced scallions and sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Basted Eggplant Donburi with Scallion Rice take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Basted Eggplant Donburi with Scallion Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium eggplant from drying out.
Can I substitute ingredients in Miso-Basted Eggplant Donburi with Scallion Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Basted Eggplant Donburi with Scallion Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Basted Eggplant Donburi with Scallion Rice vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to asian dish. We make it weekly.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
