Tsukune meatballs Risto Mikkon

Chicken rolls are a delicious variation on regular meatballs. Roni Lehti

At Midsummer, the grills warm up. The meat, fish and vegetables cook and heat in the grill.

The grill can sometimes be cramped. These are the chefs at Pippuri.fi Risto Mikkolan the chicks do not need the glow of the grill for long. They are pre-cooked by boiling.

It is not about any basic meatballs, but the tsukun buns are Japanese chicken dumplings. They are seasoned with miso paste and ginger. The meatballs are also cooked in a broth flavored with miso and soy.

Cooking can be done well in advance of grilling, even a couple of days before. So for Midsummer, all you have to do is put the buns in the sticks and finish off the great taste on the grill. The most beautiful stalks are obtained from the branches of the birch when you leave leaves on the end of the stick. You can fold the branches from, for example, midsummer birches placed on the front door.

Mikkola got excited about these meatballs after eating his last name Kim Mikkolan at the Michelin-starred Inari Restaurant.

– It was an expanding experience. Even such a more classic chef woke up to everything that can be done and combined, Mikkola thanks.

Despite its name referring to the North, Inari has a lot of influence from Japan, both on the menu and in drinks. For example, there are several sake in a wine package.

Pre-cooked dumplings are easier to put on skewers and grill. The raw dough breaks down easily and drips between the grills.

According to Mikkola, all spices can be found in a regular grocery store. Even soy sauce can be replaced with white wine.

When the soup is so-called smiling, that is, it does not boil, but is occasionally bubbling, drop the buns into the broth.

It doesn’t matter if the rolls are put in the broth at different times. In the smiling heat, the rolls do not dry, even if they are in the broth for a longer time. When the last beak drops into the broth, let it cook for about seven minutes.

Mikkola broth is later used as a base for soup. He only adds vegetables and cabbage to it.

Tsukune meatballs

400 g minced chicken

1 dl spring onion in thin rings

3 cloves of garlic as chips

0.5 dl grated ginger

0.5 dl soy

1 tablespoon light miso paste

1 egg

salt

1. Mix the ingredients and rotate the 10 gram balls with oiled hands.

Cooking broth

1 liter of water

2 tablespoons light miso paste

0.5 dl soy

1. Boil the broth.

2. Add the meatballs to the boiling broth. Let the buns simmer for 10 minutes in hot broth. Cool the meatballs in the broth.

3. Push 3 to 5 meatballs into 3 to 5 skewers. Grill or fry the meatballs in a frying pan.

4. Grease the buns with soy sauce while grilling or frying.

Soy sauce

1 dl soy

1 dl thick (or white wine)

1 dl brown sugar

3 cloves garlic in thin slices

1. Combine all ingredients in a saucepan and cook into a syrupy sauce. You can use white wine instead of sake.

Pressed sushi rice

4 dl sushi rice

5 dl of water

1. Rinse the sushi rice with cold water until the rinsing water is clear. Let the rice stand in cold water for about 10 minutes.

2. Strain the water out of the rice and allow the rice to dry for 5 minutes. Boil water in a saucepan. Add the rice and cook for 1 minute, stirring constantly, all the way to the bottom of the pan.

3. Lower the heat to level 1 and place the foil on top of the pan with a tight lid. Let simmer for 25 minutes. Do not open the foil lid during cooking.

4. Line a rectangular pan with cling film. Pour the rice into a pan and press evenly. Cover the pan with cling film and allow the rice to cool in the refrigerator for 2 hours. Cut portions of rice into portions. Grill the rice cakes into a beautiful golden brown and serve with the meatballs.

Radish and carrot spaghetti

half radish

2 carrots

1 dl of spirits vinegar

2 dl sugar

3 dl water

1. Cut the spaghetti from the radish and carrot with a knife or using a special tool. Put the radish in your own bowl and the carrot in your own bowl.

2. Boil water, vinegar and sugar in a saucepan. Pour half of the hot broth over the radish and half over the carrot. Allow to cool to room temperature and place in the refrigerator. Let marinate overnight. ‘