Miso-Glazed Eggplant Donburi with Shiitake Mushrooms and Scallions

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A comforting Japanese rice bowl topped with tender eggplant glazed in a savory miso sauce, accompanied by sautéed shiitake mushrooms and fresh scallions for brightness. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 25 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 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 Japanese eggplants, cut into 1-inch cubes
• 1 cup shiitake mushrooms, stems removed and sliced
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 4 cups cooked short-grain white rice
• 3 stalks scallions, thinly sliced
• 1 tbsp toasted sesame seeds
• 3 tbsp water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tsp sugar, and 3 tbsp water until smooth and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 2 cubed Japanese eggplants and cook for 5 minutes, stirring occasionally until they start to soften and brown.
3. Step 3: Add 1 cup sliced shiitake mushrooms to the skillet and sauté with the eggplant for another 4 minutes until mushrooms are tender.
4. Step 4: Pour the miso glaze over the vegetables and cook, stirring gently, for 2-3 minutes until the sauce thickens and coats the eggplant and mushrooms.
5. Step 5: Divide 4 cups cooked short-grain white rice into four bowls. Spoon the miso-glazed eggplant and mushrooms over the rice. Garnish each bowl with 3 sliced scallions and sprinkle 1 tbsp toasted sesame seeds on top before serving.