| 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
A Message from our Provider:
“Jesus: more relevant than we could ever comprehend”