Minced pork balls on skewers
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Dried japanese black mushrooms soaked in cold water for 1/2 hr | |
| 4 | Spring onions | |
| 1 | pounds | Pork tenderloin finely minced |
| 2 | Egg | |
| 1½ | tablespoon | Light soy sauce |
| 2 | teaspoons | Sugar |
| 2 | teaspoons | Mirin or slightly sweet white wine |
| ½ | teaspoon | Salt |
| ¼ | cup | Breadcrumbs |
| Oil for deep frying | ||
| Bamboo skewers | ||
| 1 | cup | Sake/mirin/slightly sweet white wine |
| ⅓ | cup | Dark soy sauce |
| 1 | tablespoon | Sugar |
| ⅓ | cup | Soup stock |
| Chili powder | ||
| Juice of one lemon | ||
Directions
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 1½ 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.