3 Dried japanese black
-mushrooms soaked in cold
-water for 1/2 hr
4 Spring onions
1 lb Pork tenderloin finely
-minced
2 Egg
1 1/2 tb Light soy sauce
2 ts Sugar
2 ts Mirin or slightly sweet
-white wine
1/2 ts Salt
1/4 c Breadcrumbs
Oil for deep frying
Bamboo skewers
---------------------------SAUCE---------------------------
1 c Sake/mirin/slightly sweet
-white wine
1/3 c Dark soy sauce
1 tb Sugar
1/3 c Soup stock
Chili powder
Juice of one lemon
Remove mushroom stems and chop caps. Peel onions,
remove green tops and roots and chop finely. Combine
mushrooms, onion, minced pork, eggs, soy sauce, sugar
and mirin in a large mixing bowl. Season with salt and
knead to a smooth paste. BLend in half the
breadcrumbs, knead again, then form mixture into 1 1/2
inch balls. Roll meatballs in remaining breadcrumbs,
pressing on lightly. Heat 1 inch oil in a wok and fry
meatballs until golden brown and cooked through. Drain
and keep warm. For sauce, combine sake or wine, soy
sauce, sugar, stock and chili powder in a small
saucepan and bring to a boil. Cool, add lemon juice
and transfer to small sauce bowls. Thread several
meatballs on each skewer. Line a serving dish with
lettuce and arrange skewers on top. Serve with the
sauce.
