Teriyaki Aubergine Donburi

Aubergine Donburi
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An easy vegetarian (vegan if you use vegan teriyaki sauce & mayo) Japanese cuisine inspired dinner, our Teriyaki Aubergine Donburi is a crowd pleaser! A simple rice bowl tastes anything but humble: teriyaki aubergine chunks, crispy sesame kale, carrot slaw and fresh cucumber pull together into a tantalising meal all in one bowl that is ready in 30 minutes!

We have been obsessed with Japanese flavours recently. Over the last couple of months, we enjoyed Katsu Chicken Curry, Itame, Sushi, Miso Glazed Cod and Souffle Pancakes! It’s safe to say we love Japanese cuisine! Today’s recipe is yet another popular dish – Donburi.

Essentially a rice bowl topped with vegetables (or meat), our version makes sure you have all the flavours but also the textures to keep the meal interesting! We added crispy sesame kale crisps to our bowl as well as garlicky carrot slaw for various degrees of crunch!

Aubergine Donburi

How to Make a Simple Teriyaki Sauce?

To Make Your Own Teriyaki sauce/ marinade, mix all the below ingredients in a small bowl:

  • 30g runny honey or agave syrup for vegan option
  • 1 tbsp mirin (you can substitute with vermouth, sake or sherry)
  • 40ml soy sauce

You can use this mixture in this recipe as is. If you want to use this sauce for other recipes, or as a sauce, heat the mixture on low heat for a few minutes until it thickens slightly, then cool and store in a sealed jar for up to a week in the fridge. 

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How to Make Teriyaki Aubergine Donburi?

Preheat the oven to 160°C Fan. Add the shredded kale to a large baking tray, drizzle with vegetable oil, sprinkle with a tsp of caster sugar, salt and sesame seeds. Mix everything with your hands to make sure kale is coated in oil and seasoning. Bake for 12-15 minutes in the centre of the other until kale is crispy.

In the meantime, cook brown rice following the instructions on the packet.

Heat a large, non-stick frying pan with a generous drizzle of oil over medium-high heat. Add the aubergine chunks, season with salt and cook for 4-5 minutes until the aubergine is slightly browned. Tip in the teriyaki sauce (we used Blue Dragon Teriyaki Sauce) and stir to coat. Then take off the heat.

Mix the julienned carrots with crushed garlic and mayo in a small bowl. Toss the cucumber with rice vinegar and some salt and pepper.

Spoon the rice into two bowls. Top with teriyaki aubergine chunks, carrot slaw, cucumber and crispy kale. Garnish your Aubergine Donburi with spring onion!


Have a look at our other Japanese cuisine inspired meals below:

Aubergine Donburi

Teriyaki Aubergine Donburi

An easy vegetarian (vegan if you use vegan teriyaki sauce) Japanese cuisine inspired dinner, our Teriyaki Aubergine Donburi is a crowd pleaser! A simple rice bowl tastes anything but humble: teriyaki aubergine chunks, crispy sesame kale and carrot slaw and fresh cucumber pull together into a tantalising meal all in one bowl that is ready in 30 minutes!
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Japanese
Servings 2 portions
Calories 554 kcal

Ingredients
 
 

  • 50 g kale shredded
  • 1 tsp sesame seeds
  • 1/2 tsp caster sugar
  • 140 g brown rice
  • 1 aubergine cut into bite-size chunks
  • 50 g teriyaki sauce if you want to make your own, see notes below
  • 1 carrot julienned
  • 20 g mayonnaise vegan for plant-based option
  • 1 garlic clove minced/ grated
  • 1/4 cucumber tinly sliced
  • 1 tsp rice vinegar
  • 3 tbsp vegetable oil
  • 1 spring onion thinly sliced

Instructions
 

  • Preheat the oven to 160°C Fan. Add the shredded kale to a large baking tray, drizzle with vegetable oil, sprinkle with a tsp of caster sugar, salt and sesame seeds. MIx everything with your hands to make sure kale is coated in oil and seasoning. Bake for 12-15 minutes in the centre of the other until kale is crispy.
  • In the meantime, cook brown rice following instructions on the packet.
  • Heat a large, non stick frying pan with a generous drizzle of oil over a medium-high heat. Add the aubergine chunks, season with salt and cook for 4-5 minutes until the aubergine is slightly browned. Tip in the teriyaki sauce and stir to coat. Then take off the heat.
  • Mix the julienned carrots with crushed garlic and mayo in a small bowl. Toss the cucumber with rice vinegar and some salt and pepper.
  • Spoon the rice into two bowls. Top with teriyaki aubergine chunks, carrot slaw, cucumber and crispy kale. Garnish your Aubergine Donburi with spring onion!

Notes

To Make Your Own Teriyaki: 
Mix all the below ingredients in a small bowl:
30g runny honey or agave syrup for vegan option
1 tbsp mirin (you can substitute with vermouth, sake or sherry)
40ml soy sauce
You can use this mixture in this recipe as is. If you want to use this sauce for other recipes, or as a sauce, heat the mixture on low heat for a few minutes until it thickens slightly, then cool and store in a sealed jar up to a week in the fridge. 
 

Nutrition

Calories: 554kcalCarbohydrates: 63gProtein: 10gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 4mgSodium: 1061mgPotassium: 1016mgFiber: 10gSugar: 14gVitamin A: 7739IUVitamin C: 40mgCalcium: 114mgIron: 3mg
Keyword Donburi Recipe, Eggplant Rice Bowl, Japanese Recipes, Teriyaki Aubergine, Teriyaki Aubergine Tonburi, Teriyaki Eggpalnt Donburi, Teriyaki Eggplant, Vegan Aubergine Donburi, Vegan Aubergine Rice Bowl, Vegan Donburi, Vegan Eggplant Donburi, Vegetarian Aubergine Donburi, Vegetarian Eggplant Donburi
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Aubergine Donburi

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