| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Japanese | Japanese, Pork | 6 | Servings |
INGREDIENTS
| 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 | ||
| 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 |
INSTRUCTIONS
SAUCE 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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