A snowy Saturday


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!

Bon Appetite!




Katsu Sando



このブログ記事『Katsu Sando』には日本語版『カツサンド』もあります。こちら
This blog post is also available in Japanese.

Yesterday I made a Katsu Sando bento. Do you know Katsu Sando? Katsu Sando is a sandwich, Tonkatsu – Japanese deep fried pork cutlet – is sandwiched between 2 white bread slices and it is a very popular food in Japan. Many people think the bread for Katsu Sando should be a white and soft and very fluffy type of toast bread and I really agree. It is this combination of soft bread, thick and sweet-salty Tonkatsu sauce and crisp deep-fried Tonkatsu that makes this sandwich so delicious. Ummm… it is so mouth watering as I am writing this but I do get a sudden craving sometimes to eat good Katsu Sando. In Norway people prefer coarse and healthier types of bread and I have to start from baking a fluffy Japanese type bread but it is worth it!


A Japanese fluffy milk bread, I will give you the recipe in November. 🍞

While I am cutting my bread, Tonkatsu is in the hot oil. You may not associate deep frying in hot oil with Japanese cooking, but we do deep fry quite a bit. Crisp coat and juicy meat or fish is very delicious together.


In Japan, shredded cabbage is served together with Tonkatsu. Japanese cabbage is much more tender and easier to eat raw compared with our cabbage here. I think our cabbage here in Europe is mainly for cooking, we do have summer cabbage which is tender and sweet but its season is over and I used lettuce instead. It was just an ordinary iceberg lettuce and I shredded it finely by a sharp knife.


I did not put any butter nor margarine on the bread. Just a big big pile of shredded lettuce. A big pile. When Tonkatsu is cooled, you can put it in a small bowl and pour Tonkatsu sauce over it.


I think Tonkatsu sauce is one of the best cooking invention in Japan. Do you agree? The photo above is showing just a little bit of Tonkatsu sauce but I used much more sauce to coat all the crisp batter of Tonkatsu. It is not so necessary to put so much salt on the pork meat before you deep fry as this sauce will give good seasoning to the meat.


Then put the Tonkatsu on the pile of lettuce, press it down a little bit so that it will sit better. Then add another pile of lettuce on top! Wow! It is so tall! Put the other bread on and press it down softly. Do not squash it. Softly. Softly. And take the sharpest knife you have and say your prayer before you cut it in half.


Looks yummy. 🙂

Put them in your bento box, add some more sauce if you like. As the sauce will be soaked into the bread, I think the bread should have a good thickness.  I added carrot and cucumber stick salad and some cherry tomatoes in the box.


Bon appetite! Have a nice Katsu Sando!

xxx Rie

New Gyoza Recipe from Hamamatsu


Last Sunday was Father’s Day in Norway and I asked my husband what he would like me to cook for him for the occasion and he said Gyoza. I was prepared to cook something more fancy but well, if that is what he wants it is fine with me. I will cook it, I will cook good Gyoza. Although I have been fairly happy with my old Gyoza recipe which I have been using for several years, I wanted to try something new.

As you know Gyoza is originally a Chinese dish but it has been well so deeply integrated in Japanese cuisine for a long time that there are so many local variations here and there throughout Japan. My home town Kanazawa is too proud of its fresh seafood and she does not have her own Gyoza recipe but the two major cities for Gyoza in Japan are Utsunomiya City in Tochigi Prefecture and Hamamatsu City in Shizuoka Prefecture and the latter is the origin of this new recipe.

You may not have been to Hamamatsu City in Japan but you probably know or have heard of Japanese companies like Honda, Suzuki, Yamaha? They are all from Hamamatsu. When you take a Shinkansen bullet train from Tokyo to Osaka, you will pass by Hamamatsu. When you are in Japan, it might be a good idea to get off there and try the famous Gyoza? Until then please enjoy your homemade and yet authentic Gyoza from Hamamatsu using this recipe. (日本語のレシピが英語でのレシピに続いています)


Ingredients for 35 Gyoza 

Pork ground meat   200g
* Seasonings *
Soy sauce     1 table spoon (15cc)
Sake              1 tea spoon (5cc)
Salt                1.5 tea spoon
Sesame oil     1 table spoon x 2

Cabbage                 360g
Nira Chinese chives  20g
Garlic                      1 clove
GInger                    6g

Gyoza wrappings     35


1. Mince cabbage in a food processor.


Take it out in a bowl, add a pinch of salt and massage for 2 minutes with your hand. Squeeze it throughly to release the juices from the cabbage. Leave it in a bowl for 5 minutes and wait for more juices to be released. Squeeze out water and put it in the fridge.


2. Cut Nira Chinese chives into small pieces. Mince garlic. Peel ginger and grate it.

3. Put the pork ground meat in a bowl. Add all the seasonings.


Mix all very well with your hand. The white pork fat will be warmed up with your body heat and gets softer. It will help the process of mixing! Mix, or almost knead, very well.


4. Add the cabbage and mix lightly together. Add Nira Chinese chives, garlic and ginger.
Mix lightly together. Pour 1 table spoon of sesame oil over the meat dough and let it rest in the fridge at least for an hour.


5. 1 gyoza wrapping I use is about 8g in weight. You wrap about 17g of the meat dough per piece and the total weight will be 25g.


6.  When you wrap gyoza, make sure it is tightly closed. As these gyoza will be steamed first at high temperature, If there is any opening, specially the ends, it bursts and all the good juice will run out of the hole. So use extra press and close Gyoza tightly up.

S4DSC_4978  S4DSC_4979
7.  Heat a fry pan. Add 1 table spoon of oil.  When the oil is warmed up ( you should not heat it so hot as you get smoke), place gyoza and wait for 3-4 minutes. You may not get all 35 gyoza in your pan if it is a small one and you might have to divide into 2 cookings.

8.  Add 100cc hot water and put a lid on. Steam for 2 minutes over medium high heat.


Take the lid off and cook until all the water is evaporated. Fry until it gets brown and crisp on the bottom.


Bon appétit!

xx Rie

日本語レシピ 材料 35個分

豚肉ひき肉 200グラム
キャベツのミジン切り 360グラム
ニラ 20グラム ざく切り
にんにく 1片ミジン切り
しょうが 6グラム すりおろす
*しょうゆ大さじ1,酒小さじ1,塩小さじ1.5  胡麻油大1x2




餃子の皮1枚8グラムに 具を17グラム入れて包みます。1個25gになります。両端のひだをしっかり閉めて、どこからも肉汁が出ないようにします。