Minced pork balls on skewers

Yield: 6 Servings

Ingredients:

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 MMMMM---------------------------SAUCE--------------------------------
1 c Sake/mirin/slightly sweet -white wine
1/3 c Dark soy sauce
1 tb Sugar
1/3 c Soup stock

Instructions:

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.