Eggplant & Mushroom Donburi

Name: Eggplant & Mushroom Donburi
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian, Japanese
Ingredients: 2 small eggplant, cubed; 2 tablespoon olive oil; 1 onion, diced; 4 cloves garlic, minced; 2 cups sliced mushrooms (cremini or shiitake work well); 2/3 cup soy sauce; 2/3 cup mirin; 2 tablespoons brown sugar; 2 tablespoons sesame oil; 2 cups cooked brown rice; 2 green onion, thinly sliced (optional); Sesame seeds, for garnish (optional); Toasted nori seaweed, for garnish (optional)

5 steps

Prep:5minCook:15min

This recipe for Eggplant & Mushroom Donburi is a quick and easy meal to make. Ready to serve in only 20 minutes.

Updated at: Thu, 25 Jan 2024 23:48:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories404.8 kcal (20%)

Total Fat15.3 g (22%)

Carbs62.1 g (24%)

Sugars24.7 g (27%)

Protein10.5 g (21%)

Sodium2725.5 mg (136%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2eggplant

small, cubed

2 tablespoonolive oil

2 cupsmushrooms

sliced, cremini or shiitake work well

⅔ cupsoy sauce

⅔ cupmirin

2 tablespoonsbrown sugar

2 tablespoonssesame oil

2 cupsbrown rice

cooked

2green onion

thinly sliced, optional

sesame seeds

for garnish, optional

nori seaweed

Toasted, for garnish, optional

Instructions

Step 1

Prepare the eggplant: In a large bowl, toss the cubed eggplant with 1/2 teaspoon salt. Let sit for 5 minutes, then rinse with water and pat dry with paper towels. This step removes bitterness from the eggplant.

Step 2

Sauté the vegetables: Heat olive oil in a large skillet or wok over medium heat. Add the onion and garlic and cook for 2-3 minutes, until softened.

Step 3

Add mushrooms and eggplant: Add the sliced mushrooms and cook for 5 minutes, until browned and softened. Stir in the drained eggplant and cook for another 5 minutes, until tender.

Step 4

Make the sauce: In a small bowl, whisk together the soy sauce, mirin, brown sugar, and sesame oil. Pour the sauce into the pan with the vegetables and simmer for 2-3 minutes, until slightly thickened.

Step 5

Assemble the donburi: Divide the cooked brown rice between two bowls. Top each bowl with the eggplant and mushroom mixture, drizzle with any remaining sauce, and garnish with sliced green onion, sesame seeds, and toasted nori seaweed (if desired).