Simmered Miso-Glazed Eggplant Donburi

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 pieces simmered in a savory miso glaze served over warm steamed rice for a comforting Japanese meal. This Japanese-inspired sushi recipe (vegetarian), ready in about 30 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 320 calories and feeds 3, 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: 20 min Serves 3 Japanese cuisine 320 cal/serving

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Ingredients

2 medium (about 300g) Japanese eggplant
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tsp sugar
2 tbsp vegetable oil
1/2 cup water
3 cups steamed Japanese short-grain rice
2 stalks, thinly sliced scallions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Cut 2 medium Japanese eggplants into 1-inch chunks. Heat 2 tbsp vegetable oil in a large skillet over medium heat and sauté the eggplant for 5-6 minutes until softened and edges begin to brown.
Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 cup water until smooth and combined.
Step 3: Pour the miso glaze mixture over the sautéed eggplant in the skillet. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until the sauce thickens and coats the eggplant pieces.
Step 4: Divide 3 cups steamed Japanese short-grain rice into bowls. Spoon the miso-glazed eggplant evenly over the rice.
Step 5: Garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving warm.