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,
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
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.
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.
Saturday November 6, 2016
It is snowing in Oslo!!
It is also blowing and I feel cold just looking at this weather from my warm living room.
On a day like this it is nice to stay at home and do something you enjoy!
There will be a Christmas market soon and I am contributing some small bags and pen cases for the craft table 🙂
I managed to make 2 today!!
I spoke with my mom today and got a new recipe for Pork Ginger.
She also got this recipe from the owner of her favorite meat shop in Kanazawa and as it sounds very good I want to share it with you, too!
Soy sauce 2 table spoons
Mirin 2 table spoons
grated onion 2 table spoons
juice from grated ginger 2 table spoons
grated apple 1 table spoon
Mix all these very well
Cur pork into a bite size and coat thinly with flour.
Sautee with salad/olive oil on hot frypan.
When the meat is cooked, pour the sauce. Lightly caramelized in the pan and serve.
It makes a good dinner as well as a tasty bento.
Sweet and savory sauce with ginger’s spiciness goes very well with rice. If you choose lean type of pork, it is a healthy meat side dish in your bento!
Wednesday September 7, 2016
I made a cooking movie of Tamagoyaki from this morning on my Facebook page, and I would like to upload the original photos here on my blog together with the recipe.
1 tea spoon Mirin
1 tea spoon Soy Sauce
1 tea spoon sugar
Mix all very well.
1. Heat the pan and brush with oil. Pour 1/3 of the egg mixture into the pan.
2. Scramble it on the pan.
3. Roll it all up and set it aside on the pan.
4. Brush the pan with oil evenly and pour another 1/3 of the egg mixture.
5. Transfer the cooked egg roll on one end and roll it up. Add oil and pour the remaining egg mixture and roll it up.
6. I hope you have a nice Tamagoyaki!
7. As the scrambled egg has come in the center and it has folded air in between the layers, it is a soft and juicy Tamagoyaki!