Pan-Seared Chicken with Miso-Glazed Eggplant Donburi

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

A comforting Japanese-inspired rice bowl featuring tender pan-seared chicken and richly miso-glazed eggplant over steamed rice. This Japanese game-day recipe, ready in about 30 minutes, pairs boneless chicken thighs, eggplant, and white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 "Build a week of meals around this recipe" 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

• 12 oz boneless chicken thighs
• 1 medium (about 8 oz) eggplant
• 2 tbsp white miso paste
• 1 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp granulated sugar
• 3 tbsp vegetable oil
• 2 cups steamed Japanese short-grain rice
• 2 stalks green onions, thinly sliced
• 1 tsp toasted sesame seeds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Slice 1 medium eggplant into 1/2-inch thick rounds. Heat 1 tbsp vegetable oil in a skillet over medium heat and cook the eggplant rounds for 4 minutes per side until golden and tender, then set aside.
2. Step 2: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, and 1 tsp granulated sugar until smooth to make the miso glaze.
3. Step 3: Heat remaining 2 tbsp vegetable oil in the same skillet over medium-high heat. Season 12 oz boneless chicken thighs with salt and cook skin-side down for 5-6 minutes until golden and crisp, then flip and cook for 4 minutes until cooked through.
4. Step 4: Brush the miso glaze generously onto both sides of the cooked eggplant slices and place them back in the skillet over low heat for 2 minutes to caramelize the glaze.
5. Step 5: To serve, divide 2 cups steamed Japanese short-grain rice between bowls, top with the miso-glazed eggplant slices and sliced chicken thighs. Garnish with 2 thinly sliced green onions and 1 tsp toasted sesame seeds for aroma and texture.