Simmered Skrei Kama


February 13, 2018

It’s my second blog post today. 🙂

Now it is the best season of Norwegian Arctic Cod fish called “Skrei” and I am enjoying this delicious seafood delicacy in winter time. As you know we eat almost all parts of Cod from the liver to the tail. In Norway people love the tongues (fry with butter), it is really not a tongue of a fish, it is a fleshy part in the lower jaw, but I see them in any fish store these days.

Yesterday I bought a part called Kama in Japanese, here it is called Nakke (neck) in Norwegian but in English probably Collar is a better word.


Whatever it is called, it is a part behind the head and the gills, just around the pectoral fins.  When you buy this part, you always see a pair of pectoral fins, one on each side of the fish.


It is known to be the hidden gem of the fish. If you like fish, you should try it!!

First I was thinking about grilling it with sea salt but I realized that I had to bake a cake in the same oven later in the evening (!) and changed my mind and simmered it in Japanese savory cooking broth in stead.

Simmered Skrei Kama 
Skrei Kama 1 piece about 800 g
Salt     1/2 tea spoon
Hot water about 90 C      400 cc

Soy Sauce    2 1/2 table spoons
Sake              3 table spoons
Mirin            3 table spoons
Sugar           1 table spoon
Water           70 cc
Fresh ginger if you like it

1.  Clean the fish, specially the liver if that is still attached with the backbone. Scrape it out and clean. Rinse with running water.


2.  Take off the pectoral fins. Cut into 4 parts; 2 side belly parts (right and left) and 2 back parts on the bone (right and left)





3. sprinkle some salt on the 4 parts, and pour hot water (90 C) over them.
This cooking technique is called “Shimofuri” in the Japanese cooking. It takes away fishy smell and seals the good flavor into the flesh.

4.  Put a pan on a stove, add all the seasonings A) and bring to a boil.
Add the fish in the pan and cook over medium high heat. Use a drop lid.


You have to keep these bubbles all through the entire cooking time. If you have too low heat, the bubble disappear and the cooking broth will be very fishy.  Keep medium-high or even higher heat. Keep cooking.


Bubbles, bubbles, bubbles!!

Cook for 6-7 minutes and add some ginger slices if you like. Cook another 6-7 minutes.

Turn off the heat but make sure it is cooked through.

Take it on a plate, some cooking broth too. Garnish with freshly sliced green onion on top.


Bon Appetite!


6 ways to get THAT


February 13, 2018


Last night I was reading a blog written by a Chinese chef living in UK, she was sharing her frustrations over the certain special Chinese ingredients she cannot get hold of in UK. I could put myself into her shoes immediately and fully understood how it feels like. There are some Japanese items for cooking that we can not find here in Oslo, too. So what do you do about it?

I think there are 5 ways + 1 way was suggested by my cooking friend:

1. Improvise and find a substitute ingredient ( I do it often)

2. Buy it online like eBay etc.

3. If you have a chance you can buy at big Japanese supermarkets in London or Paris ( fly Norwegian for 99 kr!!) Sweden has some items similar to Japanese products, like bread flour with high gluten content. USA also has several big Japanese supermarket stores. I went one in San Francisco last November, it was amazing!!

4. Buy from Japan * see notes

5. Ask a friend who goes to Japan to buy it for you ( I hesitate to do this as I know my friends have lots to bring back for their own use but sometimes I ask for light weight stuff. )

6. Grow it in your home garden or on terrace. (For example Shiso plants, I knew a family who grew Japanese pumpkin Kabocha in their garden)

I used to be able to ask my mom to send stuff to me but she is now sick and I can’t ask her anymore. I have made a contract with a Japanese forwarding company in Osaka and I have a postal address in Osaka now and they are sending me whatever I buy online in Japan. I pay handling charge and shipping costs, I can choose how I want to have it shipped, by boat, by air, by SAL etc. They have English site as well. There are several companies like that in Japan, if you are interested, google “Tenso” or “baggageforward” to find more detailed info.

Do you have any tips??

February 7 – my daughter’s birthday


February 7, 2018

Today February 7 is our daughter’s birthday and we celebrated at home.
When my family is having a birthday, I always ask what they would like to have for dinner.  My husband had his birthday 3 days ago and he requested Roast Beef. Our daughter likes meat but not as much a beef eater as her dad, she wanted some seafood. So I asked my favorite fish store Fjellberg’s to make her a seafood platter.


King crabs, Lobsters, Sweet Shrimps, Scallops, lemon, Aioli sauce, Cognac Mayonnaise, Baguettes and all came together. She was very happy!

She wanted me to bake my Velvet Brownies for dessert and I said yes to the birthday girl, I baked it this morning.

This is such a success recipe and I hope you can try this. You will never fail with this recipe.


Velvet Chocolate Brownie

100g unsalted butter, at room temperature
150g bitter chocolate

2 eggs, M sized, at room temperature
70g sugar

60g cake flour
1 tea spoon baking powder
20g cocoa powder

Oven 160C, preheated
fresh raspberries for decoration


1. break the chocolate into small pieces
2. put the butter and the chocolate in a bowl.
3. boil water in a pan. place the bowl of butter and chocolate
in the warm water bath and let them melt gently.
when they are perfectly melted and blended together, take it
off the bath and cool.
4. In another bowl, crack the eggs and add sugar. Mix with an electric hand mixer and whip for 3 minutes.
5. Add a table spoon of butter+chocolate mixture into the whipped eggs. Mix.
6. Add another table spoon. Mix.
7. Add all the rest of chocolate+butter mixture and mix well.
8. Shift flour, baking powder and cocoa powder together 3 times and mix in the cake batter.
9. pour into a mold and bake in the oven for 18-20 minutes.




It was my daughter’s 26th birthday today!

xxx Rie