---------- Recipe via Meal-Master (tm) v8.02
       Title: Minced Pork Balls on Skewers
  Categories: Japanese, Pork
       Yield: 6 servings
       3    Dried japanese black
            -mushrooms soaked in cold
            -water for 1/2 hr
       4    Spring onions
       1 lb Pork tenderloin finely
       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
       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