Miso-Glazed Eggplant Donburi with Steamed Jasmine 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 drafted and published.

Tender eggplant slices glazed with a savory miso sauce served atop fluffy jasmine rice for a comforting Japanese-inspired bowl. 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 320 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 320 cal/serving

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Ingredients

2 medium (about 12 oz each) Japanese eggplants, sliced into 1/2-inch thick rounds
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sake
1 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp water
3 cups cooked steamed jasmine rice
2 stalks green onions, thinly sliced
1 tsp toasted sesame seeds

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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, 1 tbsp brown sugar, and 2 tbsp water until smooth and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 2 medium Japanese eggplants sliced into 1/2-inch rounds and sauté for 3-4 minutes on each side until golden and tender.
Step 3: Pour the miso glaze over the eggplant in the skillet and cook for 2-3 minutes, spooning the glaze to coat each slice until the sauce thickens and becomes shiny and sticky.
Step 4: Divide 3 cups cooked steamed jasmine rice evenly among 4 bowls. Arrange the miso-glazed eggplant slices on top of the rice.
Step 5: Garnish each bowl with 2 thinly sliced green onion stalks and sprinkle 1 tsp toasted sesame seeds over the dish before serving warm.