Simmered Skrei Kama

No.215

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.

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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.

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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

A)
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.

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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)

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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.

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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.

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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.

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Bon Appetite!
Rie

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6 ways to get THAT

No.214

February 13, 2018

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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)

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Note:
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??

Oslo Restaurant Review – TinTin Sushi

No.212

TinTin Sushi in Lysaker Station
http://www.tintinsushi.no

Opening hours :
Monday-Thursday: 11:00-21:30
Friday: 11:00-22:30
Saturday: 15:00-22:30
Sunday: 15:00-21:30
Tlf. 67 12 12 10

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Sunday January 21, 2018

Today I started a group on Facebook to share information about Japanese food in Oslo area. I have been thinking about creating such a group for sometime and I am glad I moved one step forward and put the plan into an action today. In one day today more than 120 people joined and I really saw the popularity of the Japanese food amongst us here in Norway. Great!

We will be sharing information and experiences of food, restaurants in Oslo, recipes and all, I really hope we can create a good and informative place together. I am the volunteer moderator and  do not wish to be a dominant one by any means and aspect, my purpose is to share information with others.  I wanted to kick off with a review of a Japanese restaurant and I chose this sushi place in Lysaker. There was no special reason why I chose this restaurant, it was just near me and I wanted to eat Sushi today. I live in Bærum and work in Frogner in Oslo and many of my reviews will maybe written about restaurants in these areas but we have so many members living all over Oslo area or outside Oslo area, so it will be interesting.  I am very certain that the range of locations of reviewed restaurants will not be narrow.
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TinTin Sushi today
I ordered “Ooki”
price was 230 kroner
11 Nigiri and 3 Maki (big maki pieces with salmon)

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First of all, I was happy to see some special Nigiri in here, Ika (raw squid) and Amaebi (sweet shrimp)  are not so often found in regular Take away sushi in Oslo and they are my favorite!  Even a piece of Inari was in there too!  Look, it has a tiny and thin nori belt too! 🙂 wow, chef’s knife work was obvious in this box. Above Inari you see a white fish Nigiri with a green belt? That is a fine strip of Shiso leave!! When I opened this box, it smelled very good of Shiso. Ummm… Really it was a good treat and I really enjoyed!! The bite size was correct, the thickness of fish slices was good, the form was also correct. Sometimes at Sushi restaurants in Oslo I see gigantic sushi Nigiri pieces with so thick fish slices on top.  I can not help thinking maybe they have mixed up with Onigiri (Lol) or something?  In my opinion sushi rice (Shari in Japanese) should have clear sweet and sour taste but so many restaurants in Oslo have forgotten ? or do not know how to season Sushi rice. But this one from TinTin had a good and mild sweet and sour taste in the rice, so that was good.

If you are a bit tired of regular sushi take away that almost consists of salmon and salmon and salmon and 1 Tuna and a kind of white fish, try this one one day. You will really appreciate the upgraded variety of fish 🙂  At least I will go back and buy Sushi from this place again.

Thanks for reading!

Rie