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

 

Whole Wheat Yoghurt Pancakes

No.179

 

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I like pancakes but sometimes I need to stay away from white and thick American-type pancakes… as they are just too tempting. Dangerous, dangerous, I can eat a whole stack of them!  Everybody knows whole wheat flour is much healthier and better for us than white flour.  In Norway we are lucky to have so many kinds of flour and using dark and healthier type of flour is very popular, so why not? I got up a bit early on Saturday October 24 and started to experiment in my kitchen to make a little healthier recipe of pancakes and here it is.

I based on my own recipe of Fluffy Sour Cream Pancakes and changed some ingredients in order to make fit better with whole wheat flour.

* Whole Wheat Yoghurt Pancakes *
(serves 2;  double it to serve 4)

Eggs         2 (M size)
Sugar       2 table spoons

Milk   40cc
Sugarless Yoghurt  75g
Whole Wheat Flour      100 g
Baking powder    1/2 tea spoon

Spray cooking oil

1.   Mix milk and yoghurt together.

2.  Whip the eggs with sugar by an electric hand mixer.
Whip until the Ribbon Stage.

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3.  Shift flour and baking powder together and mix in 2.

4.  Add the milk mixture into the batter. Mix well.

5.  Heat a frypan or a crêpe pan hot. Spray oil on the surface and take it off the heat.

7.  Using an ice-cream scooper drop pancake batter on the pan. 2 scoops for 1 pancake.

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8.  Cook over medium-high heat first and take it down to medium heat. If your pan does not get heated back after you dropped pancake batter on it, increase to high heat a little bit and see if it get hotter. Be careful not to burn the surface so fast as it gets so hard and yet the inside is not cooked through.

9.  Flip when it is golden brown. I only flip once.

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10. Serve with maple syrup, fresh fruits and melting butter on top.

Bon Appetite!

Rie

 

Tatami Onigiri with grilled salmon

No.171

Hello! How are you? It is almost the end of September and here I am writing a blog post. I was away for awhile but I have been working on the appearance and the template of this blog, I hope you like this new look!  Now I have 2 side bars on the right.  I wanted to make it easy for everyone to find what they like to find on this blog and I hope the widgets on the side bars will be helpful for you. If you are reading this blog on your phone or on iPad, you may see the contents of the side bars and the widgets on the bottom or on top. I hope you can take a look at my blog on PC one day and see how things are arranged.  🙂
It is a nice sunny day over here in Oslo and I really had a relaxing Sunday yesterday starting with a good breakfast of tasty Tatami Onigiri. I wrote about Tatami Onigiri for the first time 2 years ago (you can read the post here) but today’s recipe is an updated one according to my new habit of eating less rice. I now eat 100-120g rice for a lunch. While the first recipe of Tatami Onigir from 2 years ago suggests 150g rice, I use now only 100g rice and mix with some grilled salmon to  make a tasty and filling Tatami Onigiri!


Ingredients :

Fresh Salmon  110g
Salt 1/2 tea spoon
Egg 1
Cooked rice   100g
Black and white sesame seeds  1 tea spoon each
Nori   1 sheet

1.  Cut salmon in thin slices and sprinkle salt.  Put them in a container and let it rest overnight in your fridge.
2. Heat a grill pan on high heat and heat the pan very hot. Turn the heat to medium high and grill the salmon. When they are almost all cooked through, turn the heat to high again and get them crisp and well grilled on the surface. You do this for only 30-40 seconds. Be careful not to burn. Turn off the heat.
Note from Rie : When fish is grilled this way, it is not so fishy. You see I am putting more fish than rice and it should not leave any fishy smell.
3. Take a new pan and make a fried egg.
4. When the salmon is cooled, flake them up. Mix with the rice. Add sesame seeds.
5. Put a sheet of nori on a cutting board, place 80% of salmon rice in the middle. Put your fried egg on top, add the rest of the salmon rice on top of it.
6. Bring all the four corners of the nori in the center and wrap it well.
7. Seal it well and put it in a plastic bag. Close the plastic bag tight and let it rest for 5 minutes.
Note from Rie : The damp air in the plastic bag will settle the nori on the rice ball. If you are making this for your bento, it may look so handy to bring it just in this bag but please take it out and put it in a bento box. I don’t think it is wise to keep it in the moist bag until your lunch time. The nori sheet and the whole Onigiri will be so wet….
8. Cut it in half and enjoy it!!

Here are the photos from the cooking process.

 

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Bon appetite!
xxx Rie