Miso-Glazed Eggplant Donburi with Steamed Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting Japanese rice bowl featuring tender eggplant glazed with sweet and savory miso sauce served over fluffy steamed rice. This japanese-inspired rice & grains (vegetarian) ready in about 40 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 400 calories and feeds 2, 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.

★ 4.1 (15 ratings) Prep: 10 min Cook: 30 min Serves 2 Japanese cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup short-grain sushi rice under cold water until water runs clear. Combine rice with 1 1/4 cups water in a rice cooker or pot, cook according to rice cooker instructions or bring to boil then simmer covered for 15 minutes until water is absorbed and rice is fluffy.
  2. Step 2: Preheat oven to 400°F. Brush 2 halved Japanese eggplants with 1 tbsp vegetable oil and place cut side up on a baking sheet. Roast for 20 minutes until soft.
  3. Step 3: While eggplants roast, combine 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sugar, and 1 tbsp sesame oil in a small bowl until smooth.
  4. Step 4: Remove eggplants from oven and brush the miso glaze generously over the cut surfaces. Broil for 3-5 minutes until the glaze bubbles and caramelizes slightly.
  5. Step 5: Serve the miso-glazed eggplant over the steamed rice, garnished with 2 sliced scallions and 1 tbsp toasted sesame seeds.

Frequently asked questions

How long does Miso-Glazed Eggplant Donburi with Steamed Rice 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 Steamed Rice?

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 white miso paste from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant Donburi with Steamed Rice?

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 Steamed Rice for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Steamed Rice 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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