Sesame-Glazed Eggplant Donburi with Tofu and Pickled Radish

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A Japanese-inspired bowl of tender eggplant and crispy tofu glazed with sweet-tangy sesame sauce, served over steamed rice with pickled radish for contrast. This Japanese-inspired rice and grain recipe (vegetarian, gluten free), ready in about 25 minutes, pairs eggplant, tofu, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

• 1 large, cubed eggplant
• 1 block, pressed and cubed tofu
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sesame oil
• 2 tbsp toasted sesame seeds
• 3 cups, cooked rice
• 1/2 cup, shredded pickled radish
• 2 cloves, minced garlic
• 1 tbsp honey
• 1 tbsp mixed with 2 tbsp water cornstarch

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Instructions

1. Step 1: In a wok or large skillet, heat 1 tbsp sesame oil over medium-high heat. Add 1 large cubed eggplant and 1 block pressed tofu cubes. Sauté 5 minutes until lightly browned.
2. Step 2: In a bowl, whisk 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp honey, 2 minced garlic cloves, and 1 tbsp cornstarch mixed with 2 tbsp water. Pour over the eggplant and tofu, stirring to coat. Simmer 5 minutes until sauce thickens, then stir in 2 tbsp toasted sesame seeds.
3. Step 3: Divide 3 cups cooked rice into bowls. Top with the glazed eggplant-tofu mixture and 1/2 cup pickled radish. Serve immediately with extra pickled radish on the side.