Miso-Glazed Eggplant Donburi with Sautéed Mushrooms

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Tender eggplant glazed with savory miso paired with sautéed shiitake mushrooms served over steamed rice for a comforting Japanese-inspired bowl. This Japanese-inspired rice and grain recipe (vegetarian, gluten free option), ready in about 35 minutes, pairs eggplant, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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-inch cubes eggplant
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp granulated sugar
• 8 oz, sliced shiitake mushrooms
• 2 tbsp vegetable oil
• 2, minced garlic cloves
• 4 cups, cooked steamed short-grain rice
• 2, 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 granulated sugar until smooth and set aside.
2. Step 2: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 8 oz sliced shiitake mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until mushrooms are tender and golden. Transfer mushrooms to a bowl and keep warm.
4. Step 4: Add remaining 1 tbsp vegetable oil to the skillet over medium-high heat. Add 2 medium cut eggplant cubes and sauté for 8-10 minutes, stirring frequently, until eggplant is soft and edges are browned.
5. Step 5: Pour the miso glaze over the eggplant and cook for 2-3 minutes, stirring gently until the sauce thickens and coats the eggplant evenly.
6. Step 6: Divide 4 cups steamed short-grain rice between four bowls. Top each with the miso-glazed eggplant and sautéed mushrooms.
7. Step 7: Garnish each bowl with 2 thinly sliced scallions and a sprinkle of 1 tbsp toasted sesame seeds before serving warm.