A warm bowl of noodle soup – Nyumen


March 2, 2018

Oslo is freezing!!



In a cold day like this, it is so nice to have a warm bowl of noodle soup.

Udon, Soba, Somen are the three main types of Japanese noodles. Nowadays Ramen is very popular all over the world but it is originally a Chinese noodle. Udon and Somen are made from white wheat flour. Udon is a thick fat type of noodle and Somen is a thin one. Soba is made from mixture of buckwheat flour and/or white wheat flour and yam flour. People in the eastern part of Japan are said to prefer Soba and the western part eats more Udon.

Somen is a very typical summer noodle served cold but it is also very good served hot. When it is served hot, it is called Nyumen. While Soba and Udon are both served cold and warm but they do not change its name, Nyumen can be said the winter version of Somen.

Tamago Nyumen

Here is Egg Nyumen (warm Somen). It does not take much time to cook Egg Nyumen and if you can use more time to upgrade it with some savory chicken meat balls, here is the recipe. This recipe was used at my cooking class in September 2016 and it was fun to cook with you! Somen noodles (dry type) are available at asian stores and it needs just a short time to cook. Enjoy!!


Nyumen with chicken meat balls

Ingredients for 4 people
Somen noodle (dry) 6 bundles

Chicken ground meat 1 pack
Green onion 2 (minced)
Ginger 1 piece about 3 cm long (minced)
Sake 1 table spoon
Ra yu (Japanese chili sesame oil) 1 tea spoon
potato flour 1 table spoon

Salt and white pepper

Green onion to garnish

Cooked leaf vegetable like spinach or Bok Choy

Soup stock DASHI 6 cups (Dashi powder and water)
Soy sauce 3 table spoons
Mirin 1 table spoon
Salt 2/3 tea spoon

How to make :
1. Preheat your oven at 190℃

2. Put the chicken ground meat in a large mixing bowl. Add green onion, ginger, sake, Ra yu, potato flour, salt and pepper. Mix well. Make small meat balls and place them on an oven tray (use an oven paper)

3. Bake in the oven for 10-15 min. until golden browned and crispy outside.

4. In a pot put the soup stock Dashi, add soy sauce and mirin and heat it up.

5. When the meat balls are done, in a large pot bring water to a boil. Put Somen noodles and cook 2 min. Drain and wash the noodles in running water.

6. Bring the soup to boil and add Somen noodles. Serve in a bowl. Top with meat balls and green onion.
You can add some cooked leaf vegetables like spinach or Bok Choy on top.


Simmered Skrei Kama


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.


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.


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

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.


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)





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.


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.


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.


Bon Appetite!

February 7 – my daughter’s birthday


February 7, 2018

Today February 7 is our daughter’s birthday and we celebrated at home.
When my family is having a birthday, I always ask what they would like to have for dinner.  My husband had his birthday 3 days ago and he requested Roast Beef. Our daughter likes meat but not as much a beef eater as her dad, she wanted some seafood. So I asked my favorite fish store Fjellberg’s to make her a seafood platter.


King crabs, Lobsters, Sweet Shrimps, Scallops, lemon, Aioli sauce, Cognac Mayonnaise, Baguettes and all came together. She was very happy!

She wanted me to bake my Velvet Brownies for dessert and I said yes to the birthday girl, I baked it this morning.

This is such a success recipe and I hope you can try this. You will never fail with this recipe.


Velvet Chocolate Brownie

100g unsalted butter, at room temperature
150g bitter chocolate

2 eggs, M sized, at room temperature
70g sugar

60g cake flour
1 tea spoon baking powder
20g cocoa powder

Oven 160C, preheated
fresh raspberries for decoration


1. break the chocolate into small pieces
2. put the butter and the chocolate in a bowl.
3. boil water in a pan. place the bowl of butter and chocolate
in the warm water bath and let them melt gently.
when they are perfectly melted and blended together, take it
off the bath and cool.
4. In another bowl, crack the eggs and add sugar. Mix with an electric hand mixer and whip for 3 minutes.
5. Add a table spoon of butter+chocolate mixture into the whipped eggs. Mix.
6. Add another table spoon. Mix.
7. Add all the rest of chocolate+butter mixture and mix well.
8. Shift flour, baking powder and cocoa powder together 3 times and mix in the cake batter.
9. pour into a mold and bake in the oven for 18-20 minutes.




It was my daughter’s 26th birthday today!

xxx Rie