Miso-Glazed Eggplant Donburi with Sautéed Shiitake

By AislePrompt Editorial · ·

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.

A comforting Japanese rice bowl featuring tender eggplant glazed with sweet-savory miso and earthy sautéed shiitake mushrooms. This Japanese-inspired rice and grain recipe (vegetarian, gluten free), ready in about 35 minutes, pairs Japanese 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.

Prep: 10 min Cook: 25 min Serves 4 Japanese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar until smooth.
  2. Step 2: Arrange 2 medium Japanese eggplant slices (cut into 1-inch thick rounds) on a baking sheet lined with parchment paper. Brush both sides generously with half of the miso glaze.
  3. Step 3: Roast eggplant for 15 minutes, then flip slices and brush with remaining miso glaze. Roast an additional 10 minutes until eggplant is tender and caramelized.
  4. Step 4: Meanwhile, heat 2 tsp sesame oil in a skillet over medium-high heat. Add 1 cup sliced shiitake mushrooms and sauté for 5 minutes until browned and fragrant.
  5. Step 5: To assemble, divide 4 cups cooked short-grain white rice among 4 bowls. Top each bowl with roasted miso-glazed eggplant slices and sautéed shiitake mushrooms. Garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds before serving.

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