Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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