Recipe - Minced Pork Balls On Skewers

3 Dried japanese black
mushrooms soaked in cold
water for One half hr
4 Spring onions
1 pound Pork tenderloin finely
minced
2 Egg
1 One half tablespoon Light soy sauce
2 teaspoon Sugar
2 teaspoon Mirin or slightly sweet
white wine
One half teaspoon Salt
One fourth cup Breadcrumbs
Oil for deep frying
Bamboo skewers

SAUCE
1 cup Sake/mirin/slightly sweet
white wine
1/3 cup Dark soy sauce
1 tablespoon Sugar
1/3 cup 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 One half 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