A Cooking Class in the evening in Oslo, May 29, 2017

No.200

 

 

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There will be another cooking class in Oslo on Monday May 29:

May Cooking Class 
“Bento 弁当 and useful Tare たれ”

The May Japan-Norway Society Cooking Class focusing on Bento and Tare will be taught in English. We will learn the art of cooking tasty Bento (Japanese style box) dishes and pack them into a box which can be ideal lunch for your work and school.
Tare means sauce, dipping sauce or marinade in Japanese. Having good Tare recipes at hand is very useful. You will learn several versatile Tare recipes during the class as well.

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The deadline for signup has passed, it was last Monday, and I was informed that this class will be for a group of 5 people who love cooking. 🙂  It is a smaller group than last time, but I am looking forward to spending more time with each one of the participants and I hope everyone will enjoy the cooking evening with me. If you have missed this chance, I hope you will be able to come our next cooking class.  If you are living in Oslo, I recommend you to follow the Japan-Norway Society’s facebook group or their web site. They also send news by email.
Please check out here : http://www.j-ns.no    I may have a private cooking class on my own, then it will be announced on my Facebook page.
http://www.facebook.com/riesbentoandcooking

The class will start at 17:00 and the program looks like this :

——-

17:00   Welcome and registration 

17:30   Cooking class starts  

            – Bento lecture part 

            – Tare recipe part 

            – Cooking part 

            – Bento packing part 

20:00   We will eat together  🙂  

            Something to drink and a dessert will be provided 

21:00   End of the class


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I brought some gifts from Japan and like to have a little give-away during the class. It is something you use for cooking and making your bento 🙂

Looking forward to Monday May 29!!

xxx Rie

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Gobo, Burdock Root, Salsifis

No.197

We are lucky to have this vegetable in Norway, it is called Gobo (牛蒡)in Japanese and Storborre or Storborrerot in Norwegian. I think it is called Burdock Root in English and Salsifis in French. If I am making a mistake here, please let me know, I will correct it!!

I buy Gobo at Mega Coop in Bekkestua, this is my little shopping tips for you who live in Oslo 🙂 but I am sure there are other stores in town who sell it.  It is kind of a super mysterious vegetable for many Norwegian, they once told me that it is nothing but a weed and they could not think of it as a food they eat.

In Japan we eat Gobo all year around. It may not look so elegant,

 

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but it is a healthy vegetable!

The biggest difference between Japanese Gobo and the one I get here is the fragrance.
Japanese Gobo is a lot more fragrant and the skin part is much thinner. This is a root vegetable. When the soil and the climate is so different I think a lot of root vegetables are of its own charactor (except for carrot and onion).

I remove the skin part by scrubbing with a clean scourer. You can also use and scrape with the spine of your kitchen knife but be careful with the blade. Wash and clean it with water and you should cut it right away as it starts discoloration.

Prepare a big bowl of water and add 1/2 tea spoon of vinegar in it.
Whittle the Gobo and shave it like you sharpen a pencil

 

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and soak the shaves into the bowl. After 4-5 minutes, the water has turned its color to brownish, you can take Gobo shaves out of the water and pat dry.

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Heat a fry pan, add sesame oil and sautee with carrots and season.
– 200g Gobo
– 30g carrot
– Sugar 1 table spoon
– Mirin 1 table spoon
– Soy sauce 2 table spoons

Sprinkle some white sesame seeds before serving and here is a very typical Japanese dish called “Kinpira Gobo” 

It makes a good side dish in your bento as well.

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Bon Appetit!
xxx Rie

 

Nitamago 煮卵 

No.191

 

Hard or soft boiled eggs which are soaked in soy-sauce based marinade over night are called Nitamago (煮卵)in Japanese, it is a great garnish in Ramen and our bento!  I love Nitamago very much, its mild egg whites get colored and flavored and it looks more “elaborate” in our bento than just ordinary boiled eggs but if you take a look at the recipe,  Nitamago is not difficult to make, it just requires time. You must allow it to get flavors over night and time will take care of the rest. If you have prepared the marinade right, all you have to do is to patiently wait.

 

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Before I boil eggs, I always take them out of the fridge and bring them to the room temperature.  About cooking perfect boiled eggs, I wrote this experiment post before, but in this Nitamago recipe, I chose to boil 3 eggs for 7 minutes in boiling water.

After you boiled them, take them out in cold water and leave them for 10 minutes.

While you wait, you can make the marinade.

Marinade for Nitamago (3 eggs)
Soy sauce     2 table spoons

Sake              2 table spoons
Cane sugar     1 tea spoon 
Mirin             1 tea spoon

 

Mix these in a small sauce pan and heat until the sugar is completely dissolved.

Peel the egg shells and pat dry the eggs with kitchen paper.

Put the eggs in a small container and pour the marinade over them.

Leave it in the sauce over night.

If you can rotate them occasionally they will get the color evenly.

After 7 hours of rest and some rotating, they look like this:

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I cut one egg in half and had it in my bento.
It was very tasty!!

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The marinade can be used as a cooking sauce, so please do not discard.

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I fried Shiitake mushrooms with olive oil and pour this marinade over them. Voila, you get Shiitake Teriyaki!!

2 big fresh Shiitake mushrooms
2 tea spoons of Nitamago marinade

I hope you can try these!
 

xxx Rie