Sautéed Japanese Miso-Glazed Eggplant Donburi

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Tender eggplant glazed with savory miso served over steamed rice for a comforting Japanese-inspired bowl. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 25 minutes, pairs eggplants, 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 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 cubes eggplants
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 4 cups steamed short-grain rice
• 2, thinly sliced green onions
• 1 tbsp toasted sesame seeds

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Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar until smooth and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 medium eggplants cut into 1-inch cubes and sauté for 6-7 minutes until tender and golden on the edges.
3. Step 3: Reduce heat to medium-low and pour the miso glaze over the eggplant, stirring gently to coat and cook for another 2-3 minutes until the glaze thickens and clings to the eggplant.
4. Step 4: Divide 4 cups steamed short-grain rice among bowls and top each with the miso-glazed eggplant.
5. Step 5: Garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds before serving.