Miso-Glazed Eggplant Donburi with Sticky Rice
Sweet and savory miso-glazed eggplant served over warm sticky rice with scallions and sesame for a comforting Japanese-inspired bowl. This japanese-inspired vegetarian (gluten free, 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 380 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. 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, halved lengthwise Japanese eggplants
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp vegetable oil
- 1 1/2 cups short-grain sushi rice
- 1 3/4 cups water
- 2, thinly sliced scallions
- 1 tbsp toasted sesame seeds
- for garnish, optional pickled ginger
Instructions
- Step 1: Rinse 1 1/2 cups short-grain sushi rice under cold water until water runs clear. Combine rice and 1 3/4 cups water in a rice cooker or pot and cook according to rice cooker instructions or bring to boil, cover, reduce heat to low, and simmer 18 minutes until water is absorbed. Let rice rest covered 10 minutes.
- Step 2: While rice cooks, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar in a small bowl until smooth.
- Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Place 2 halved Japanese eggplants cut side down and cook for 5 minutes until golden brown.
- Step 4: Flip eggplants and brush the miso glaze generously over the cut sides. Cook for 3-4 more minutes until glaze caramelizes and eggplant is tender.
- Step 5: Divide cooked rice between 2 bowls, place the glazed eggplant halves on top, sprinkle 2 thinly sliced scallions and 1 tbsp toasted sesame seeds over the dish. Garnish with pickled ginger if desired and serve immediately.
Frequently asked questions
How long does Miso-Glazed Eggplant Donburi with Sticky 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 Sticky 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 Sticky 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 Sticky 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 Sticky Rice gluten free?
Yes — this recipe is tagged gluten free, 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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