More info about the cooking class in March

No.217

Hi everyone,

Now I have more detailed information about the Japanese cooking class in the evening on Monday March 19. We have our own website (Yay!) and here you can check all about the cooking classes to come in 2018 in Oslo area.
Please visit our Web Site “Japanese Cooking Classes in Oslo”

Here is our updated information about the cooking class in March :

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The cooking class in the theme of Japanese “Nabemono” (One Pot Cooking)


Date:  Monday March 19, 2018 

Time : 17:00 – 21:00
Place : Restaurantskole i Landbrukskvartalet
Schweigaardsgt. 34 bygg E 1.etasje, 0191 Oslo 
please click to see the map   MAP

Fee:  900 NOK including cooking demonstration, rental of a special kitchen at Restaurant Skole in Oslo, a text book, a dinner and a drink.
Instructor : Filipe Seixas
Assistant : Rie Melhoos

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Filipe Seixas is the instructor, he is a professional chef with lots of experiences in both Japanese cooking and teaching. He is very passionate about teaching cooking and guiding people into a new culinary world.

About the instructors for the class, please read here.

There will be cooking demonstrations, a lecture on Nabemono and Japanese local food for different Nabemono dishes, and last not least, we will enjoy the delicious Japanese dinner of Nabemono together.  The evening is full of good food and new food experiences.

We are going to cook the following three different kinds of Nabemono in this class:
Yosenabe
Kamonabe
Dotenabe

Yosenabe 寄せ鍋
All kinds of delicacies of meat, fish and vegetables are cooked in a clear broth in one pot. It is a delightful winter dish as it warms up our body.

Kamonabe 鴨鍋
There are many Nabemono dishes in Japan but Kamonabe is a very special one. Kamo means duck in Japanese, this one-pot dish using duck meat is very different from the other two dishes of the night. Please enjoy and taste the difference and the variety of Japanese Nabemono.

Dotenabe 土手鍋 
It is a great one-pot dish from Japan using fresh oysters and Miso. “Dote” means a bank (not the monetary institution you save your money at…) or an embankment. In our cooking demonstration you will find out why this oyster pot dish is named so.

If you are interested, please sign up by sending an email to riesbentoandcooking(a)gmail.com       please use @ instead of (a) 

We will send you information regarding the class and the payment.
The space is limited, we recommend you to sign up as soon as you can.
The dead line to sign up is Monday March 12.

Note: This class’s menu include seafood, duck meat, oysters and other shell fish. Please contact us if you have any question regarding allergens.

Thank you so much!
We are looking forward to cooking with you!

Rie & Filipe

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A cooking class in Oslo in March

No.216

Cooking class information 2018

A Japanese cooking class in Oslo on Monday March 19 from 17:00-21:00!


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I am happy to share this news about a Japanese cooking class to be held in the middle of Oslo on Monday March 19 at Restaurantskole i Landbrukskvartalet (schweigaardsgt. 34 bygg E 1.etasje, 0191 Oslo). Filipe Seixas is the instructor, he is a professional chef with lots of experiences in both Japanese cooking and teaching. He is very passionate about teaching cooking and guiding people into a new culinary world. I will be his assistant at the class.

Details will follow later but if you are interested in learning more about Japanese cooking from an experienced chef and having a nice evening with good Japanese food, this will be a good opportunity. So please stay tuned!

More information and the theme of the class will come here later this week on this Facebook page site.

This cooking class is arranged in cooperation with The Northern Company and we thank for their kind offer and help.

Hope to see you !

Rie & Filipe

Simmered Skrei Kama

No.215

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.

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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.

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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

A)
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.

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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)

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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.

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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.

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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.

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Bon Appetite!
Rie