One-Pot Miso-Glazed Eggplant Donburi

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A comforting Japanese-inspired rice bowl with tender eggplant glazed in savory miso sauce, cooked all together for an easy and satisfying meal. This Japanese-inspired Instant Pot recipe (vegetarian), ready in about 50 minutes, pairs Japanese eggplant, white sushi rice, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, cut into 1-inch chunks Japanese eggplant
• 1 cup white sushi rice
• 1 1/4 cups water
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp sesame oil
• 2 sliced thin green onions
• 1 tbsp, for garnish toasted sesame seeds
• 1 tbsp, for garnish shredded nori sheets

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Instructions

1. Step 1: Rinse 1 cup sushi rice under cold water until water runs clear. Drain and add to a medium pot with 1 1/4 cups water. Let soak 15 minutes while preparing other ingredients.
2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sugar, and 1 tsp sesame oil until smooth.
3. Step 3: Add 2 medium cut Japanese eggplant chunks to the rice and water in the pot. Pour the miso glaze evenly over the eggplant and rice.
4. Step 4: Cover the pot tightly and cook over medium-low heat for 18-20 minutes until the rice is tender and the eggplant is soft, avoiding stirring.
5. Step 5: Turn off heat and let the pot sit covered for 10 minutes to steam.
6. Step 6: Fluff the rice gently with a fork, mixing the miso glaze throughout the eggplant and rice.
7. Step 7: Serve in bowls topped with 2 sliced thin green onions, 1 tbsp toasted sesame seeds, and 1 tbsp shredded nori sheets.