Home made Spring Carrot Salad Dressing

No.199

So, I am back from Japan and as usual fighting with inevitable jetlag again.
Japan is now 7 hours ahead of the Norwegian time and I still feel hungry at odd hours… Ummm…   My husband and I spent 3 weeks in Japan and we really had a good time!  I have many photos to show you, so will write about my trip in another blog post.  We bought JR pass this time and made quite good use of it. If you are planning a trip to Japan soon, with or without JR pass, I hope my blog post will be helpful in your travel planning.

 

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Today I am writing a recipe of my home made salad dressing using spring carrots.  I am now hooked on salad, a healthy addiction I must say.

While we were in Japan my husband and I really enjoyed many delicious dishes in different cities.  As far as food is concerned, I think Japan and France are my favorite. Particularly I enjoyed salads during my spring trip in Japan.  When you are traveling for three weeks and eating at restaurants almost everyday, it can get too much.  I feel so tired of restaurant food when it continues with no break.  Traveling is fun but you are busy with sightseeing and shopping in strange places and your body is sometimes much more tired than you think and I think it is important and wise that you eat light. Usually Japanese dishes are light but there are so many tempting dishes and you want to try it all when you are there.  In between such big and memorable meals, salad was a good dish for me to eat,  and in Japan there are so many kinds to try as well.

Here is one, I had this in Sapporo in Hokkaido, a fantastic salad with very locally produced ingredients!

It was called “White Caesar Salad” and it was so delicious that I can not forget.

Locally produced vegetables and local brand chicken called “Nakasatsunai Chicken”, a brand chicken in Hokkaido produced in Nakasatsunai Village, are mixed and totally covered by finely shredded Mozzarella cheese also locally produced by Hanabatake Farm, a famous farm in Tokachi city in Hokkado. It was really an excellent salad.

After I came home, I have been experimenting to create a good home made salad dressing and here is one using Spring Carrot.

 

Small Spring Carrot        1   finely grated
New Yellow Onion          20 g  finely grated
Rice vinegar                    30 cc
Olive oil (cold pressed)    50 cc
Lemon juice                       2 tea spoons
Soy Sauce                           2 tea spoons
Coarse mustard                2 tea spoons
Salt, pepper, honey, sugar          to your taste

I mixed all these with a bar mixer.

 

If you do not have a bar mixer, I really recommend to get one as it is a very useful cooking tool. Not only salad dressing you can make good soups or smoothies with it.

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A good salad for your breakfast, lunch and dinner.
Home made salad dressing is easier to make than you think.

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Bon appetite!
xxx Rie

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Healthy Oriental Shrimp Salad

No.126

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It has been unusually very warm here in Oslo, newspaper was talking about the record-breaking sales of ice cream this year. Yeah, I believe it. It has been so hot and I also craved cold vanila ice cream! Under the inviting blue sky people are also cooking BBQ so often that they are probably tired of hotdogs, hamburgers and potato salad by now.  How about something different for a change? Something light and refreshing and yet nutiritious with an oriental twist? This salad I am presenting in this post is a typical summer salad with spinach, Enoki mushroom, shrimps, bean noodle served with soy-sauce based oriental salad dressing. Some of the ingredients may sound a little obscure but they are available at asian grocery stores (at least in Oslo where I live. I go to a store called Scanasia, Youngsgate 6 in Oslo, vis-avis Generius Shopping Center near Brugata bus stop).  This is a salad but the ingredients are all boiled and cooked and not raw, rich in fiber, low in calories and no animal fat. The recipe is good to serve 3 people but you can simply double it or triple it to serve a big company.

Healthy Oriental Shrimp Salad

Spinach                              200g
Enoki mushroom               1 pack
Bean thread noodles        1 pack (40g, 1.4oz)
Frozen Black tiger shrimps   10 pieces
Lemon juice                            1 tea spoon

Sesame Vinegar Dressing
Soy sauce      3 table spoons
Rice vinegar   3 table spoons
Sugar              2 table spoons
Sesame oil     1 tea spoon
White sesame seeds

1. Take spinach out of the bag and rinse in cold water, take out and put in a pan. Without adding any water, turn on the heat to cook until it starts to boil.

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2. Get a separate large bowl and fill with ice water. As soon as spinach started to boil, take it off from the heat and drain it by pouring into a colander. Transfer the colander into the ice water, let it sit there for 10 minutes.

3. Place Enoki mushroom on a cutting board. Chop off the ends and discard them. Rinse with cold water.

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4. Prepare bean thread noodles according to the instruction given by manufacturer. This one I had needed to be soaked in cold water for 5 minutes before I cook it in boiling water for 2 minutes. I boiled Enoki mushroom together in the same pan then. After they are cooked, rinse with cold water and drain well.

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5. Defrost frozen shrimps. If they need to be peeled and deveined, please do so before you boil them. Fill a pan with 400cc water, add lemon juice and a pinch of salt, bring to a boil, add shrimps. Cook until the color turns to bright pink. Take out from the boiling water and drain. If you are using preboiled small shrimps, that is also ok.

6. Make dressing. Mix everything in a bowl, stir very well.

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7. Cut spinach, bean thread noodle, Enoki in the same length of about 5 cm long. Mix together well in a bowl first before you dish up in a serving bowl. All the ingredients are kind of long and thin, so try to “weave” them into each other.

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This salad tastes much better when it is chilled sufficiently. Dressing is chilled separately and poured right before you serve. Sprinkle white sesame seeds on top and just enjoy!

Bon Appetite!

PS…  If you don’t like shrimps or spinach, just cut ham or boiled chicken, thin strips of cucumber and carrot and mix with bean noodle and some scrambled egg. This variation is also very tasty. You can use the same dressing. 🙂

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xx Rie

 

Skagen Sushi Roll

No.119

日本語のレシピが最後に続きます。

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There is a place called Skagen in Denmark, it is the northernmost town in the country of flat and arable lands. If you look at the map of the northern part of Denmark, you’ll see the peninsula called Skagen Odde which is projecting into the water and at the very tip of it lies the town I am talking about. Denmark is full of flat lands and therefore very suitable for building soccer fields or basket ball courts, I used to travel to Skagen with my daughter’s soccer team for a summer training camp. Of course I was a cooking mama for many sporty young girls.

Because Skagen is surrounded by the sea and thanks to the well functioning fishing port, we enjoyed good seafood there. The salad called Skagen Salad is a very famous one. Funny enough, this salad was invented and developed in Sweden by a swedish restaurateur, his name was Tore Wretman, a legend cook of Scandinavia, about 60 years ago. This simple and yet very tasty salad has been loved by many Swedish people and that they made their own starter called Skagen Toast (Skagen salad on a sautéed toast) which you will have no problem finding anywhere in Sweden.

In my local super market here in Norway I can buy ready-made Skagen Salad at any time. They put a little too much mayonnaise to my taste and I think home cooked Skagen Salad is much better as you can adjust the amount of mayonnaise or thin it by lemon juice or even replace it with yoghurt. The recipe is simple and yet very tasty. It is a kind of recipe which is so tempting for us who cook to add our own twist or two to, I have read the original recipe written in Swedish by Tore Wretman, the variation recipes with twists and changes by both Martha Stewart and James Oliver. it is right to call Skagen Salad is a dish widely loved in Scandinavian countries and we in Scandinavia associate pleasant summer feelings with this dish. As my own twist, I wanted this typical Scandinavian dish to meet something from Japan, so I made this sushi roll. Please allow me call it Skagen Sushi Roll.

Skagen Sushi Roll for 1 bento

* Mini Skagen Salad *
4 pieces of frozen shrimps, a medium sized each
a half table spoon of red onion, minced
1 table spoon of mayonnaise
1 tea spoon of lemon juice
1 tea spoon of dill, minced
1 tea spoon of green onion
Salt and pepper

* Buttered Scrambled Eggs *
2 eggs
a half table spoon of butter
1 tea spoon of sugar
Salt and pepper

1 sheet of Nori
150g Sushi rice

1.Defrost the frozen shrimps. Boil in salted boiling water. When they are cooked through, take them out of the water and cool. We use whole shrimps in Skagen Salad but to use it in a sushi roll we chop it into small pieces. Mix everything well and season with salt and pepper.

2. Crack eggs in a bowl, add sugar and mix well. Heat a frypan, melt butter and make buttery scrambled eggs. Season with salt and pepper. Cool to room temperature.

3. Place a sheet of nori on a rolling mat, first put a half of sushi rice in the center of nori and try to spread it over the nori sheet. Add the other half to cover the whole sheet. Press it and make it evenly flat. Spread the scrambled eggs and Skagen Salad in the center.

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4. Lift the nori (the end closest to you) and roll it up. Leave it for 10 minutes to settle before you cut. As the ingredients are soft you should not press it so tightly. Take it easy and roll it gently but firm. This may need some practice but there are good videos on YouTube, the search word is Maki Sushi or 巻き寿司 and I am also looking into making my own video of Maki Sushi as well soon. 🙂  When you master Maki Sushi rolling techniques, you will be able to enjoy making variety of sushi in your home. So do not be afraid and try! That is my tips and bon appetite!

xx Rie

ーーーーーー

北欧3国巻き(巻き寿司1本分材料)

冷凍ブラックタイガー 中サイズ4尾

A)  赤玉ねぎ 微塵切り  大さじ半
マヨネーズ      大さじ1
ディル 微塵切り   小さじ1
レモン汁       小さじ1
分葱         小さじ1

寿司海苔         1枚
寿司飯        150グラム
玉子         2個を溶きほぐす
バター        小さじ1と半
塩、こしょう

1 海老は解凍して殻をむき、さっと塩を入れた湯で茹でて加熱します。粗熱がとれたら、微塵切りよりちょっと大きめに切ります。

2 海老とA)を混ぜます。

3 フライパンを熱し、バターを入れて、炒り玉子を作ります。

4 玉子が冷めたら、巻き簾の上に海苔を置き、寿司飯をのせ、炒り玉子と海老のサラダをのせて巻きます。

5 巻き終わったら、綴じ目を下にして休ませ、15分くらいしたら濡れ包丁で切り分けます。

**小さなコツ
マヨネーズの量が多すぎると滑って巻きにくいです。海老のサラダだけ前の日に作って使うと硬めで巻きやすいです。ディルも手に入ったらぜひ入れてくださいね。北欧度がドッとUPします。

どうぞお試しくださいませ。
(^o^) りえ