| 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 |
T |
Light soy sauce |
| 2 |
t |
Sugar |
| 2 |
t |
Mirin or slightly sweet |
|
|
white wine |
| 1/2 |
t |
Salt |
| 1/4 |
c |
Breadcrumbs |
|
|
Oil for deep frying |
|
|
Bamboo skewers |
| 1 |
c |
Sake/mirin/slightly sweet |
| 1/3 |
c |
Dark soy sauce |
| 1 |
T |
Sugar |
| 1/3 |
c |
Soup stock |
|
|
Chili powder |
|
|
Juice of one lemon |
INSTRUCTIONS
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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