Miso-Glazed Eggplant Donburi with Sautéed Shiitake Mushrooms

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 developed and reviewed.

Tender eggplant glazed with umami-rich miso sauce served over steamed rice with shiitake mushrooms sautéed in garlic and sesame oil. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 45 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 370 calories and feeds 4, 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: 30 min Serves 4 Japanese cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Score the cut sides of 2 medium Japanese eggplants in a crosshatch pattern about 1/2 inch apart.
  2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake, and 1 tsp sugar until smooth.
  3. Step 3: Place eggplants cut side up on a baking sheet lined with foil and brush generously with the miso glaze. Roast for 25-30 minutes until eggplant is tender and glaze caramelizes.
  4. Step 4: While eggplants roast, heat 2 tbsp sesame oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  5. Step 5: Add 8 oz sliced shiitake mushrooms and cook for 5-7 minutes, stirring occasionally, until mushrooms are browned and tender.
  6. Step 6: To serve, divide 4 cups cooked short-grain rice into bowls, top with roasted miso-glazed eggplant halves and sautéed shiitake mushrooms.
  7. Step 7: Garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds.

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