Japanese Miso Sesame Eggplant Rice Bowls

These Japanese Miso Sesame Eggplant Rice Bowls are savory, glossy and full of umami. Miso-glazed eggplant is served over steamed rice with fresh cucumber, a soft-boiled egg, scallions and sesame seeds, for a simple bowl that tastes special.

It comes together in about 30 minutes, so it is an easy weeknight dinner that still feels a little special.

Why You’ll Love This Recipe

• Savory, glossy and full of umami
• Miso-glazed eggplant over rice
• Fresh cucumber and soft-boiled egg
• Ready in about 30 minutes

Instructions

1. Prep: Cut the eggplant into bite-size pieces.
2. Make the sauce: Whisk together miso, soy sauce, mirin, sesame oil, and 1 tablespoon water.
3. Cook the eggplant: Pan-fry the eggplant in a little oil until tender and lightly browned.
4. Glaze: Add the miso sauce and toss until the eggplant is glossy and coated.
5. Assemble: Fill bowls with rice, top with miso eggplant, cucumbers, soft-boiled egg, scallions, and sesame seeds.

Tips & Variations

• Cut the eggplant into even bite-size pieces so it cooks evenly.
• Pan-fry until tender and lightly browned before adding the sauce so it stays glossy.
• Serve right away so the eggplant stays glossy and the rice stays warm.

Recipe Summary

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 2