Sweet and Savory Miso-Glazed Eggplant Donburi

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Tender eggplant slices glazed with a sweet miso sauce served over steamed rice for a comforting Japanese 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 2, 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 1/2-inch thick slices eggplants
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 2 cups steamed Japanese short-grain rice
• 2 stalks, thinly sliced green onions
• 1 tbsp toasted sesame seeds

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Instructions

1. Step 1: Whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sugar in a small bowl until smooth and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add the 2 medium eggplants sliced into 1/2-inch thick slices in a single layer and cook for 4 minutes per side until golden brown and tender.
3. Step 3: Reduce heat to low and brush the miso glaze evenly on both sides of the eggplant slices. Cook for 1-2 minutes per side until the glaze caramelizes and becomes sticky.
4. Step 4: Divide 2 cups steamed Japanese short-grain rice between two bowls, arrange the glazed eggplant slices on top, then garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds before serving.