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!


Tatami Onigiri with grilled salmon


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.




















Bon appetite!
xxx Rie


Seafood Spaghetti in bento



This week has been a full “cooking” week at home for me, I really feel I have been spending much time in my kitchen, which of course I do not mind at all, it is my most favorite place in the whole world!  I have a small book shelf for my cook books in my kitchen and I have one good book, it is called “Smak av Italia”, it means “Taste of Italy”, I have had this book for a long time and just love this book.  A large section of this book is designated to teach us about italian Pasta. There are so many variations of pasta but I think I like Spaghetti best.


Specially when it is precisely cooked al-dente and served with seafood in good virgin olive oil sauce, I will be quiet and please don’t disturb me.  Spaghetti alle vongole bianco is my favorite but today I made it with shrimp and scallops for my bento.

Seafood Spaghetti for bento  (1 bento) 

  • Dried spaghetti    90-100g
  • 3 frozen jumbo shrimps, thawed
  • 60g scallops
  • Fresh lemon balm leaves, minced    6
  • Salt, black pepper
  • Lemon    2 slices
  • Virgin olive oil     3 table spoons

1.  Clean the shrimps and scallops. Wash them well with salted cold water. Pat dry with kitchen paper and cut into small pieces.
2.  Cook spaghetti according to directions and drain.
3.  Heat a skillet and add olive oil. Sautee shrimps and scallops. Season with salt and pepper. When they are cooked, take them out on a plate.
4.  Add the pasta in the skillet and mix with the oil and the juice from shrimps and scallops.
5.  Take it into a bowl. Season with salt and pepper, add some lemon balm.
6.  Insert a small fork and twirl up nicely on the fork.


I used a small fork made for children (on the left) today but I also use a long one when I am using thicker pasta.  Then it is useful to use a small cup and twirl in it.


7.  Carefully place it in your bento box and sprinkle minced lemon balm leaves


8.  Place the sautéed shrimps and scallops, garnish more lemon balm leaves. Add small pieces of lemon to finish.


I uploaded a photo of this bento on my Facebook page this morning and got a nice comment.

Angeline wrote : I don’t like this bento, Rie….. I LOVEEEE it!!! It’s so beautiful with the succulent prawns, and how you twirled the spaghetti into little bundles, the lemon slices, the parsley, it’s so artistic and looks so delicious, I just wish I can reach my hand into the screen of my hp and take it out to eat. Serious, that’s really how I feel! And the raspberries on the greens looks so fresh! ♡♡♡
Can I know how you cooked the spaghetti? I always only do aglio olio or tomato sauce.

Thank you Angeline, so here it is and it is for you. I hope you could see how I cooked it and twirling was fun, fun, fun!
Maybe that is why I like Spaghetti?

Thank you!
xxx Rie