Recipe#25032

Title: Minced Pork Balls on Skewers

From:arlenes@holly.ColoState.EDU
Date: Mon, 22 Apr 1996 23:04:30 -7 

Yield: 6 servings
 
      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.