3 Dried japanese black mushrooms soaked in cold water for 1/2 hr
Bamboo skewers
Oil for deep frying
2 ts Mirin or slightly sweet white wine
Directions
Step #1 ---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 & chop caps.
Step #2 Peel onions, remove green tops & roots & chop finely.
Step #3 mix mushrooms, eggs, onion, minced pork, soy sauce, sugar & mirin in a large mixing bowl.
Step #4 Spice up this with salt & knead to a smooth paste.
Step #5 mix in half the breadcrumbs, knead again, then form mixture into 1 1/2 inch balls.
Step #6 Roll meatballs in remaining breadcrumbs, pressing on lightly.
Step #7 Heat 1 inch oil in a wok & fry meatballs until golden brown & cooked through.
Step #8 Drain & keep warm.
Step #9 For sauce, mix sake or wine, soy sauce, sugar, stock & chili powder in a small saucepan & bring to a boil.
Step #10 Cool, add lemon juice & transfer to small sauce bowls.
Step #11 Thread several meatballs on each skewer.
Step #12 Line a serving dish with lettuce and arrange skewers on top.