Quick Miso-Glazed Eggplant Donburi Bowl

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender eggplant slices glazed with a savory miso sauce served over steamed rice with scallions and sesame seeds for a satisfying Japanese-inspired bowl. This Japanese-inspired Instant Pot recipe (vegetarian, gluten free option), ready in about 25 minutes, pairs Japanese eggplant, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 350 cal/serving

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Ingredients

2 medium, sliced into 1/2-inch thick rounds Japanese eggplant
2 tbsp white miso paste
1 tbsp mirin
1 tbsp soy sauce
1 tsp sugar
1 tbsp vegetable oil
4 cups, cooked steamed white rice
2 stalks, thinly sliced scallions
1 tbsp, toasted sesame seeds

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Instructions

Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar until smooth.
Step 2: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 2 medium sliced Japanese eggplants and cook for 4-5 minutes per side until golden brown and tender.
Step 3: Reduce heat to medium and pour the miso glaze over the eggplant slices. Cook for 2 more minutes, spooning the glaze over the eggplants until thickened and shiny.
Step 4: Divide 4 cups steamed white rice between four bowls. Top each bowl with the glazed eggplant slices, then sprinkle 2 thinly sliced scallions and 1 tbsp toasted sesame seeds evenly over all bowls before serving.