Miso-Glazed Eggplant Donburi with Pickled Radish

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Roasted eggplant glazed with savory miso and served over steamed white rice, complemented by crisp homemade pickled radish for a balanced Japanese-inspired bowl. This Japanese-inspired healthy bowl recipe (vegetarian), ready in about 40 minutes, pairs white miso paste, mirin, sake for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 2, 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

• 1 large (about 300 grams) eggplant, cut into 1/2-inch thick slices
• 2 tablespoons white miso paste
• 1 tablespoon mirin
• 1 tablespoon sake
• 1 teaspoon sugar
• 1 tablespoon vegetable oil
• 1 cup short-grain white rice
• 1 1/4 cups water (for rice)
• 1/2 cup daikon radish, julienned
• 2 tablespoons rice vinegar
• 1 tablespoon sugar (for pickling)
• 1/2 teaspoon salt (for pickling)
• 2 tablespoons green onions, thinly sliced
• 1 teaspoon toasted sesame seeds

Instructions

1. Step 1: Rinse 1 cup short-grain white rice under cold water until water runs clear. Combine rinsed rice and 1 1/4 cups water in a pot, bring to a boil over high heat, then cover and reduce to low heat. Simmer for 15 minutes until all water is absorbed and rice is tender.
2. Step 2: While rice cooks, preheat oven to 400°F. Brush both sides of 1 large eggplant sliced into 1/2-inch thick pieces with 1 tablespoon vegetable oil. Arrange on a baking sheet and roast for 15 minutes until tender and golden.
3. Step 3: In a small bowl, whisk together 2 tablespoons white miso paste, 1 tablespoon mirin, 1 tablespoon sake, and 1 teaspoon sugar until smooth.
4. Step 4: Remove eggplant from oven and brush generously with the miso glaze. Return to oven and roast for an additional 5 minutes until glaze is caramelized and glossy.
5. Step 5: For quick pickled radish, combine 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt in a small bowl until dissolved. Add 1/2 cup julienned daikon radish and let sit for 10 minutes.
6. Step 6: To serve, spoon cooked rice into bowls, top with miso-glazed eggplant slices, and a portion of pickled radish on the side. Garnish with 2 tablespoons thinly sliced green onions and 1 teaspoon toasted sesame seeds for added texture and flavor.