Miso-Glazed Eggplant Donburi with Pickled Radish

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 drafted and published.

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.

Prep: 15 min Cook: 25 min Serves 2 Japanese cuisine 370 cal/serving

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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

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Instructions

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.
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.
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.
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.
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.
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.