Seared Miso-Glazed Eggplant Donburi Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Sliced eggplant pan-seared and coated with a savory-sweet miso glaze served over steamed rice with scallions and sesame seeds. This japanese-inspired rice & grains (vegetarian) ready in about 25 minutes pairs white miso paste, mirin, soy sauce 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, sliced into 1/2-inch thick rounds Japanese eggplants
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 4 cups cooked steamed jasmine rice
• 2, thinly sliced scallions
• 1 tbsp toasted sesame seeds
• 1 tsp sesame oil

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp 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 sliced Japanese eggplants in a single layer and sear for 3-4 minutes per side until golden brown and tender.
3. Step 3: Reduce heat to medium-low and brush the miso glaze generously over each eggplant slice. Cook for 1-2 minutes more until the glaze thickens and becomes shiny.
4. Step 4: To serve, divide 4 cups cooked steamed jasmine rice between four bowls. Arrange the miso-glazed eggplant slices on top, drizzle with 1 tsp sesame oil, and sprinkle with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds.