Pan-Seared Miso-Glazed Eggplant Donburi with Sesame and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender eggplant slices glazed with savory miso sauce served over steaming rice topped with sesame seeds and fresh scallions. This japanese-inspired vegetarian (vegetarian) ready in about 25 minutes pairs medium Japanese eggplant, tablespoons vegetable oil, tablespoons white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Cut 2 medium Japanese eggplants lengthwise into 1/2-inch thick slices. Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add eggplant slices in a single layer and pan-sear for 4 minutes per side until golden and tender. Transfer to a plate.
  2. Step 2: In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon soy sauce, and 1 teaspoon granulated sugar until smooth.
  3. Step 3: Reduce heat to medium-low and return eggplant to the skillet. Pour the miso glaze over the eggplant and cook for 2-3 minutes, spooning the sauce over the slices to coat and thicken until glossy.
  4. Step 4: Divide 4 cups cooked short-grain rice into 4 bowls. Arrange the glazed eggplant on top and sprinkle with 3 thinly sliced scallions and 1 tablespoon toasted sesame seeds. Serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Pan-Seared Miso-Glazed Eggplant Donburi with Sesame and Scallions take to make?

Total time is about 25 minutes (10 min prep + 15 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 Pan-Seared Miso-Glazed Eggplant Donburi with Sesame and Scallions?

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 medium japanese eggplant from drying out.

Can I substitute ingredients in Pan-Seared Miso-Glazed Eggplant Donburi with Sesame and Scallions?

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 Pan-Seared Miso-Glazed Eggplant Donburi with Sesame and Scallions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pan-Seared Miso-Glazed Eggplant Donburi with Sesame and Scallions 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.

Related recipes