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-inspired game-day recipe, ready in about 30 minutes, pairs boneless chicken thighs, eggplant, 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 "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

• 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, thinly sliced green onions
• 1 tsp toasted sesame seeds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 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.