Miso-Glazed Eggplant Donburi with Shiso Herb Salad
A Japanese rice bowl of tender miso-glazed eggplant over short-grain rice, finished with a fresh salad of shiso, green onion and cilantro with toasted sesame. This Japanese-inspired rice and grain recipe, ready in about 40 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 380 calories and feeds 3, 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
- 3 tbsp White miso paste
- 2 tbsp Mirin
- 1 tbsp Soy sauce
- 1 tbsp Sugar
- 3 cups Cooked short-grain rice
- 2 tsp Sesame oil
- 1/4 cup Fresh shiso leaves, sliced
- 2 stalks Green onions, thinly sliced
- 1/4 cup Fresh cilantro leaves
- 1 tbsp Toasted sesame seeds
- 1 tbsp Rice vinegar
- 1 tsp Honey
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Halve 2 medium Japanese eggplants lengthwise and score flesh in a diamond pattern about 1/2 inch deep.
- Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar until smooth.
- Step 3: Brush the miso glaze generously over the cut sides of the eggplants. Place them cut side up on a lined baking sheet.
- Step 4: Roast eggplants for 25 minutes until tender and caramelized at edges, basting once halfway through with remaining glaze.
- Step 5: While eggplants roast, prepare the herb salad by tossing 1/4 cup sliced fresh shiso leaves, 2 thinly sliced green onions, and 1/4 cup fresh cilantro leaves with 1 tbsp rice vinegar, 1 tsp honey, and 2 tsp sesame oil.
- Step 6: Spoon 3 cups cooked short-grain rice into bowls, top with roasted miso-glazed eggplants, drizzle any pan juices over, and finish with the herb salad and a sprinkle of 1 tbsp toasted sesame seeds.
Frequently asked questions
How long does Miso-Glazed Eggplant Donburi with Shiso Herb Salad take to make?
Total time is about 40 minutes (10 min prep + 30 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 Shiso Herb Salad?
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 japanese eggplants from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant Donburi with Shiso Herb Salad?
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 Shiso Herb Salad for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.
What goes well with Miso-Glazed Eggplant Donburi with Shiso Herb Salad?
Japanese rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
