Little Gem Lettuce – grilled






This lettuce is called Hjertesalat in Norwegian and I believe it is the same lettuce as Little Gem Lettuce in England.  Norway produces Hjertesalat from May to October, it is probably in the peak season, I see many fresh Hjertesalat in my store.

If you cut it like this, halved lengthwise, it looks like more Chinese cabbage than lettuce, the leaves are upright. And this lettuce is different from ordinary lettuce as it is super heat-torelant.

So we grill this lettuce on a very very hot grill pan.




The secret is this hot hot grill pan and you cook Little Gem Lettuce very quickly.
I just added some Kosher salt.  No oil, no other spices, no nothing.
I think I want the water in the Little Gem Lettuce to boil quickly, so adding any other liquid will only prolong the process. Sometimes the most simple way is the best.




Served on the side of Spicy Grilled Chicken.
You can add Balsamic vinegar or Walnuts oil or good Olive oil on the lettuce right before you serve.

Simple, but very good.




Gobo, Burdock Root, Salsifis


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.


Bon Appetit!
xxx Rie


Whole Wheat Yoghurt Pancakes




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.


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.


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.


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

Bon Appetite!