Indeed ! When I was a teen, I was privileged to hang up with much older punk guys. They showed me a lot of alternative music that was not so accessible, with amazing lirics and highly creative. I was myself very rebel and ungovernable, lol. I enjoyed a lot, all the music I got to new from them sharing with me. It open my music horizons. I always been attracted to different stuff.
This love is and sounds delicious ! I have to try it ! 😋😋😋
"Delightful recipe for Miso-Glazed Eggplant (Nasu Dengaku), a classic Japanese dish that’s both simple and packed with flavor!"
https://image.nostr.build/d43a13b79f6e21cd850d797087e194058cac39d59467b756e834145a004b7070.jpg
Ingredients:
2 medium eggplants
3 tablespoons miso paste (red or white)
2 tablespoons mirin
1 tablespoon sugar (or honey/agave nectar)
1 tablespoon sake (or dry white wine)
1 clove garlic, minced
2 tablespoons canola oil
Green onions or sesame seeds for garnish (optional)
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Eggplants:
Cut the eggplants in half lengthwise. Score the flesh in a cross-hatch pattern, about ½ inch deep, to help the glaze penetrate better.
Brush the cut sides with canola oil and place them flesh side down on a baking sheet lined with foil.
Bake the Eggplants:
Bake the eggplants for 20-25 minutes until tender.
Prepare the Miso Glaze:
In a bowl, whisk together the miso paste, mirin, sugar, sake, and minced garlic until smooth.
Glaze the Eggplants:
Remove the eggplants from the oven and turn them over so the cut sides are facing up.
Spread the miso glaze evenly over the eggplants. Return to the oven and bake for an additional 5-10 minutes, or until the glaze is slightly caramelized.
Final Touches:
Once done, remove the eggplants from the oven and let them cool for a few minutes.
Garnish with green onions, sesame seeds, or shiso leaves if desired.
Tips:
For Grilling: Grill the eggplants instead of baking for a smoky flavor.
For Extra Tenderness: Add a lid while cooking to trap steam, making the eggplants softer.
Storing: Store leftovers in the fridge for up to 3 days or freeze for up to a month.
Enjoy this versatile dish as a side or main course with rice, or pair it with other Japanese favorites for a flavorful meal!
#RecipesIFind
Spicy Korean Cucumber Salad
Not my recipe but might be good !
https://image.nostr.build/94a8040e01a2951c316cc6607ed1ea19602af6508a2285480f35c52b66f094dd.jpg
#FoodstrRecipes
Ingredients:
• 2 medium cucumbers, thinly sliced
• ½ teaspoon of salt
• 2 green onions, finely chopped
• 1 clove of garlic, minced
• 1 tablespoon of Korean red pepper flakes (Gochugaru)
• 1 tablespoon of sesame oil
• 1 tablespoon of soy sauce
• ½ teaspoon of sugar
• 1 tablespoon of rice vinegar
• 1 teaspoon of toasted sesame seeds
• Fresh cilantro (optional) for garnish
Directions:
1. Prepare the cucumbers:
- Thinly slice the cucumbers and sprinkle them with salt. Let them sit for 10-15 minutes.
- Rinse the cucumbers under cold water and drain them well. Squeeze out any extra water.
2. Make the dressing:
- In a small bowl, mix together the minced garlic, Korean red pepper flakes, sesame oil, soy sauce, sugar, and rice vinegar. Stir until the sugar dissolves.
3. Combine and marinate:
- In a larger bowl, mix the cucumbers with the chopped green onions.
- Pour the dressing over the cucumbers and toss everything together until well coated.
- Let the salad marinate for at least 10 minutes to soak up the flavors.
4. Finish and serve:
- Before serving, sprinkle the toasted sesame seeds over the salad.
- If you like, add some fresh cilantro on top for extra flavor.
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