Japanese ingredients




  1. Gobo (牛蒡)


    This slideshow requires JavaScript.

    We are lucky to have this vegetable in Norway, it is called Gobo (牛蒡)in Japanese and Storborre or Storborrerot in Norwegian.I buy Gobo at Mega Coop in Bekkestua but I am sure you can find it at other stores in Oslo.

    I remove the skin part by scrubbing with a clean scourer. You can also use and scrape with the spine of your knife but be careful with the blade. Wash and clean it with water and you should cut it right away as it starts discoloration. Prepare a big bowl of water and add 1/2 tea spoon of vinegar in it. Whittle the Gobo and shave it like you sharpen a pencil and soak the shaves into the bowl. After 4-5 minutes, the water has turned its color to brownish, you can take Gobo shaves out of the water and pat dry. Heat a fry pan, add sesame oil and sautee with carrots and season. (200g Gobo, 30g carrot, Sugar 1 table spoon, Mirin 1 table spoon, Soy sauce 2 table spoons) Sprinkle some white sesame seeds and here is Kinpira Gobo   









Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s