Miso-Glazed Eggplant Donburi with Sesame-Soy Rice

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Tender eggplant glazed with a savory miso sauce served over steamed rice infused with toasted sesame and soy for a satisfying Japanese-inspired bowl. This Japanese-inspired vegetarian recipe, ready in about 40 minutes, pairs Japanese eggplants, halved lengthwise, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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 Japanese eggplants, halved lengthwise
• 3 tbsp white miso paste
• 2 tbsp mirin
• 2 tbsp soy sauce
• 1 tbsp sake
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 1 1/2 cups short-grain white rice
• 2 cups water
• 1 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced
• optional nori strips for garnish

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 1 1/2 cups short-grain white rice under cold water until the water runs clear. Combine rice with 2 cups water in a rice cooker or pot and cook according to package instructions. When cooked, fluff rice and stir in 1 tablespoon toasted sesame oil and 1 tablespoon toasted sesame seeds.
2. Step 2: In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 2 tablespoons soy sauce, 1 tablespoon sake, and 1 tablespoon sugar until smooth and set aside.
3. Step 3: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Place 2 halved Japanese eggplants cut-side down in the pan and cook for 5-6 minutes until golden brown and softened.
4. Step 4: Flip the eggplants cut side up, then brush the miso glaze generously over the cut surfaces. Cook for another 4-5 minutes, spooning extra glaze over the eggplants occasionally, until the glaze thickens and caramelizes slightly.
5. Step 5: To serve, divide the sesame-soy rice between 2 bowls, top each with 1 glazed eggplant half, sprinkle with 2 thinly sliced scallions and optional nori strips for garnish.