Title: Minced Pork Balls on Skewers
Categories: Japanese Pork
Yield: 6 Servings
| 3 | | Dried japanese black mushrooms soaked in cold water for 1/2 |
| 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.