When you have a visitor from Japan who happens to be a contemporary artist and also uses food as a social medium, you think to yourself: Oh shit, I am just an anthropologist. That means I study cool. I don’t make cool.
Not to worry. Mako was happy with my long walks and brown Swedish cooking, passed down through generations, from my morfar to my mother to me my husband. Mako was also high on oxygen. After spending the past ten years moving between Malmo, Stockholm, and now Paris, she couldn’t stop gulping in breaths of Jokkmokk’s crisp air, much akin to a fish out of water – but happier.
On the final night of her visit, I suggested we make meatballs using ground reindeer meat. Aaron mistakenly believed he had securely hidden it in the freezer where I wouldn’t find it. But I did, and with splendid result. Mako suggested we do an experiment. She would cook from a Japanese recipe, while I would cook from a Swedish or Sami recipe.
If you’re in Paris, check out the exhibition she’ll be doing based on her visit to Jokkmokk. Maybe you’ll get to taste dueling meatballs…
Here’s how I made Swedish Exploding Reindeer Meatballs:
I began by not fully translating the recipe from Bonniers Stora Kokbok. This includes key verbs and measuring instruments, but I did have a handle on all the nouns. Despite this trick, the meatballs still managed to explode. It may have been an overdose of whipping cream. Mako, however, was thrilled with the result. Admittedly, she confesses to putting bread on her butter. Thus Swedish cooking, which is heavy on cream and butter, is and remains an ideal diet for her.
- 500 g ground reindeer meat (get reindeer meat from Alaska thanks for the tip Shannon!)
- 1 egg
- 2-3 deciliters whipping cream (what?!?)
- 1 yellow onion
- .5 deciliters bread crumbs
- 2 cooked, cold potatoes
- 2 tablespoons butter
- Salt and Pepper
Let the bread crumbs soak in the cream. Mash the potatoes with a fork into the cream. Stir the egg into the mixture. Peel and dice the onion (mycket fint). Work together the ground meat, cream mixture, and onion. Add salt and pepper (maybe 2 tsps salt and 1/4tsp pepper).
Heat up your frying pan and add some butter. Form your meatballs by rolling them in your hands. Put ‘em in the frying pan. Move the pan around to cook them evenly. Find lingonberries, eat, and show Ikea who really knows how to make Swedish Meatballs!
Here’s how Mako made Delicious and Healthier Japanese Inspired Reindeer Meatballs
First, Mako pulled out a piece of paper with Japanese characters on it. Though I understood this recipe slightly less than the Swedish one, I fell deeply in love with the results. The ginger and beans gave it a fresher taste, and reindeer meat is a lean-healthy-omega-3-fatty-acid-low-cholesterol, meat. So why add cream, Sweden? Why? Here is my guess at the recipe Mako followed.
Japanese (Rein)Deer Meatballs
- 250 grams ground reindeer meat (need reindeer meat in Sweden? www.utsiren.se)
- 1 box of frozen soybeans
- 1 egg
- 1 onion
- Fresh ginger root
- Salt and pepper
Begin by thawing your soybeans. Cut up ginger. Peel and dice onion finely. Add soybeans, ginger and onion to food processor. Process!
Combine soybeans, onion, and egg in bowl. Add meat, salt and pepper. Work until evenly distributed.
Heat up your frying pan and add some olive oil. Form your meatballs by rolling them in your hands. Put ‘em in the frying pan. Move the pan around to cook them evenly. Find lingonberries, eat, and show Ikea who really needs Swedish meatballs!
For those of you in West Virginia, I think deer meat deserves this experiment as well! Why shouldn’t we be serving wild deer meatballs at our local restaurants?