Miso-Glazed Eggplant Donburi with Spring Rice

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting Japanese-inspired donburi bowl featuring tender miso-glazed eggplant served over steamed spring rice with scallions and sesame seeds. This Japanese-inspired vegetarian recipe, ready in about 30 minutes, pairs 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.

Prep: 10 min Cook: 20 min Serves 4 Japanese cuisine 350 cal/serving

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Ingredients

2 medium, cut into 1/2-inch thick slices eggplants
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sake
2 tsp sesame oil
3 cups cooked short-grain white rice
2 thinly sliced scallions
1 tbsp toasted sesame seeds
2 tbsp for frying vegetable oil

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake, and 2 tsp sesame oil until smooth to create the glaze.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 2 medium eggplants cut into 1/2-inch thick slices and fry for 4-5 minutes per side until golden brown and tender.
Step 3: Lower heat to medium-low and brush the miso glaze generously over each eggplant slice. Cook for an additional 2 minutes per side until the glaze caramelizes and becomes glossy.
Step 4: Divide 3 cups cooked short-grain white rice into 4 bowls. Arrange the glazed eggplant slices on top.
Step 5: Garnish each bowl with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds. Serve immediately for a warm, satisfying donburi.