Miso-Glazed Eggplant Donburi with Pickled Vegetables

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A comforting Japanese-style rice bowl featuring tender miso-glazed eggplant paired with tangy quick-pickled vegetables for balanced flavor. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 35 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 380 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

• 2 medium, halved lengthwise Japanese eggplants
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 2 cups cooked short grain sushi rice
• 1/4 cup rice vinegar
• 1/4 cup water
• 1 tbsp sugar (for pickling)
• 1 tsp salt (for pickling)
• 1 medium, julienned carrot
• 1 small, julienned cucumber
• 1/2 cup julienned daikon radish
• 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, and 1 tbsp sugar until smooth to create the miso glaze.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Place 2 halved Japanese eggplants cut side down and cook for 5 minutes until golden brown. Flip and cook the other side for 3 minutes.
3. Step 3: Brush the miso glaze generously over the cut sides of the eggplants. Reduce heat to low and cook for 2 more minutes until glaze is caramelized and fragrant.
4. Step 4: For the pickled vegetables, combine 1/4 cup rice vinegar, 1/4 cup water, 1 tbsp sugar, and 1 tsp salt in a bowl until dissolved. Add 1 julienned medium carrot, 1 small julienned cucumber, and 1/2 cup julienned daikon radish. Toss and let sit for 15 minutes.
5. Step 5: To serve, place 2 cups cooked short grain sushi rice in bowls, top with the miso-glazed eggplant halves, spoon pickled vegetables alongside, and garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds.