Miso-Glazed Eggplant Donburi

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A comforting Japanese rice bowl topped with tender eggplant glazed in a savory miso sauce, garnished with scallions and sesame seeds. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 25 minutes, pairs Japanese eggplants, 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 3, 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, cut into 1/2-inch thick rounds Japanese eggplants
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp sake
• 1 tsp sugar
• 2 tbsp vegetable oil
• 3 cups steamed white rice
• 2 stalks, thinly sliced scallions
• 1 tbsp toasted sesame seeds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: 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 set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat; add 2 medium Japanese eggplants cut into 1/2-inch rounds and cook for 4 minutes per side until tender and golden brown.
3. Step 3: Pour the miso glaze over the eggplant slices in the skillet and cook for 2 more minutes, spooning the sauce over the eggplant until it thickens and coats each piece.
4. Step 4: Divide 3 cups steamed white rice evenly into 3 bowls, top with the miso-glazed eggplant, and garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds; serve immediately.