Miso Aubergine Donburi
A comforting Japanese rice bowl with miso-glazed aubergine, sesame, and spring onion. Quick, vegetarian, and full of umami flavor.
15Prep min
25Cook min
40Total min
Serves 4Serves
JapaneseCuisine
This Miso Aubergine Donburi is the kind of dish that feels both indulgent and wholesome. The aubergine is roasted until caramelised, then tossed in a glossy miso glaze that turns sticky and sweet in the oven. Served over a bed of fluffy short-grain rice, it makes for a deeply satisfying meal that comes together in under an hour.
Donburi simply means 'rice bowl' in Japanese, and this version celebrates the humble aubergine in all its glory. The miso paste provides a savoury, fermented depth, while mirin and maple syrup add a gentle sweetness that balances the saltiness. A final shower of toasted sesame seeds and crisp spring onions adds texture and freshness, making every bite a little celebration.
Donburi simply means 'rice bowl' in Japanese, and this version celebrates the humble aubergine in all its glory. The miso paste provides a savoury, fermented depth, while mirin and maple syrup add a gentle sweetness that balances the saltiness. A final shower of toasted sesame seeds and crisp spring onions adds texture and freshness, making every bite a little celebration.
Ingredients
- 1 cup short-grain rice, rinsed
- 2 aubergines, cut into 2cm rounds
- 3 tablespoons white miso paste
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 2 spring onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Optional: pickled ginger and nori strips, to serve
Instructions
- Cook the rice according to package instructions. Keep warm.
- Preheat the oven to 220°C (200°C fan) / 425°F. Line a baking tray with parchment paper.
- Place the aubergine rounds on the tray, brush both sides with the vegetable oil, and season with a pinch of salt. Roast for 15–18 minutes, turning halfway, until golden and tender.
- Meanwhile, whisk together the miso paste, mirin, soy sauce, maple syrup, and sesame oil in a small bowl until smooth.
- Remove the aubergine from the oven and brush generously with the miso glaze. Return to the oven for 5–7 minutes, until the glaze is caramelised and bubbling.
- Divide the rice among four bowls. Top with the glazed aubergine, sprinkle with sesame seeds and spring onions. Serve immediately with optional pickled ginger and nori strips.
Cook’s tips
- Salting the aubergine for 15 minutes before roasting helps draw out excess moisture and reduces bitterness, but it's optional.
- Use a light or white miso paste for a milder flavour; red miso will be more intense and salty.
- For extra depth, add a splash of rice vinegar to the glaze.
Substitutions
- Swap maple syrup for honey or brown sugar.
- Use tamari instead of soy sauce for a gluten-free version.
- Replace aubergine with portobello mushrooms or thick slices of zucchini.
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a hot pan; the rice may need a splash of water to loosen.
FAQ
Can I make this ahead of time?
You can roast the aubergine and make the glaze in advance, but the dish is best assembled just before serving to keep the rice fluffy and the aubergine crisp.
What if I don't have mirin?
Substitute with 1 tablespoon dry sherry or 1 tablespoon water mixed with 1/2 teaspoon sugar.
Is this dish vegan?
Yes, it is completely vegan as written, with no animal products.
