Miso-Glazed Eggplant Donburi with Shiitake Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender eggplant and shiitake mushrooms glazed with a savory miso sauce served over steamed rice for a comforting Japanese-inspired bowl. This japanese-inspired vegetarian (vegetarian) ready in about 25 minutes pairs medium, cut into 1-inch cubes eggplants, sliced shiitake mushrooms, white miso paste 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.

Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 2 tsp sesame oil, and 1 tsp granulated sugar until smooth.
  2. Step 2: Heat a large skillet over medium-high heat and add the 2 cubed medium eggplants. Cook for 5 minutes, stirring often, until softened and golden.
  3. Step 3: Add 1 cup sliced shiitake mushrooms to the skillet and sauté with the eggplant for 3 minutes until mushrooms soften.
  4. Step 4: Pour the miso glaze over the vegetables and reduce heat to medium. Cook, stirring gently, for 3-4 minutes until the sauce thickens and coats the eggplant and mushrooms.
  5. Step 5: Divide 3 cups cooked short-grain rice among four bowls. Spoon the miso-glazed vegetables evenly over the rice.
  6. Step 6: Garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds before serving.

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Frequently asked questions

How long does Miso-Glazed Eggplant Donburi with Shiitake Mushrooms take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Glazed Eggplant Donburi with Shiitake Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced shiitake mushrooms from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant Donburi with Shiitake Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Glazed Eggplant Donburi with Shiitake Mushrooms for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Miso-Glazed Eggplant Donburi with Shiitake Mushrooms vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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