Miso-Glazed Eggplant Donburi with Sautéed Shiitakes

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

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.

Umami-rich miso-glazed eggplant served over steamed rice topped with sautéed shiitake mushrooms for a comforting Japanese-inspired bowl. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs white miso paste, mirin, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 30 min Serves 4 Japanese cuisine 320 cal/serving

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Ingredients

2 medium Japanese eggplant, cut into 1-inch thick rounds
3 tbsp white miso paste
1 tbsp mirin
1 tbsp soy sauce
1 tsp sugar
8 oz shiitake mushrooms, sliced
2 tbsp neutral oil (vegetable or canola)
4 cups cooked short grain rice
2 scallions, thinly sliced
1 tsp toasted sesame seeds

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Instructions

Step 1: Preheat your oven to 400°F. In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar until smooth. Brush this glaze evenly over both sides of 2 medium Japanese eggplant rounds (about 1 inch thick).
Step 2: Place the glazed eggplant slices on a baking sheet lined with parchment paper. Roast for 20-25 minutes until tender and caramelized, flipping halfway through to brown both sides.
Step 3: While the eggplant roasts, heat 2 tbsp neutral oil in a skillet over medium-high heat. Add 8 oz sliced shiitake mushrooms and sauté for 5-7 minutes until golden and fragrant, stirring occasionally.
Step 4: To assemble, divide 4 cups cooked short grain rice into 4 bowls. Top each bowl with two roasted eggplant slices and a generous spoonful of sautéed shiitakes. Garnish with 2 thinly sliced scallions and 1 tsp toasted sesame seeds per bowl. Serve immediately.