Miso-Glazed Eggplant Donburi with Scallions and Sesame

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A subtly sweet and savory miso-glazed eggplant served over steamed rice, garnished with fresh scallions and toasted sesame seeds for a comforting Japanese-inspired bowl. This Japanese-inspired rice and grain recipe, 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 350 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.

Ingredients

• 2 medium (about 12 oz each) Japanese eggplants
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp sake
• 1 tsp sugar
• 2 tbsp vegetable oil
• 2 cups uncooked short-grain white rice
• 2 1/2 cups water
• 3 stalks scallions
• 1 tbsp toasted sesame seeds

The rice cooker we’d use for this → Best Rice Cookers for 2026: Fuzzy Logic, Induction & Basic Picks for Perfect Grains

Instructions

1. Step 1: Rinse 2 cups of short-grain white rice under cold water until the water runs clear. Combine with 2 1/2 cups water in a rice cooker or pot. Cook according to your rice cooker instructions or bring to a boil, then cover and simmer for 18 minutes until tender. Let rest 10 minutes before fluffing.
2. Step 2: While rice cooks, cut 2 medium Japanese eggplants in half lengthwise, then score the flesh in a diamond pattern without cutting through the skin.
3. Step 3: 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.
4. Step 4: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat. Place the eggplant halves cut side down and cook for 5 minutes until golden and tender. Flip and cook another 3 minutes.
5. Step 5: Reduce heat to low, brush the miso glaze generously over the cut side of the eggplants, and cook for 2 minutes until the glaze thickens and becomes shiny.
6. Step 6: Slice 3 scallions thinly and sprinkle over the glazed eggplants along with 1 tbsp toasted sesame seeds.
7. Step 7: Serve each glazed eggplant half atop a bowl of steamed rice.