Steamed Miso-Glazed Eggplant Donburi
Tender steamed eggplant topped with a savory miso glaze, served over warm steamed rice for a comforting bowl meal. This Japanese-inspired rice and grain recipe, ready in about 20 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 280 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 eggplants
- 3 tbsp white miso paste
- 1 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
- 2, finely sliced scallions
- 1 tsp sesame seeds
- 4 cups steamed white rice
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Slice 2 medium eggplants lengthwise into 1/2-inch thick strips. Arrange in a single layer in a steamer basket over boiling water, cover and steam for 8-10 minutes until tender.
- Step 2: Meanwhile, whisk together 3 tbsp white miso paste, 1 tbsp mirin, 1 tbsp sake, and 1 tsp sugar in a small bowl until smooth.
- Step 3: Place the steamed eggplant on serving bowls containing 1 cup each of steamed white rice. Spoon the miso glaze evenly over the eggplant.
- Step 4: Garnish with 2 finely sliced scallions and 1 tsp toasted sesame seeds before serving warm.
