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Minced pork balls on skewers
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Japanese, Pork |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| | Dried japanese black | | | -mushrooms soaked in cold | | | -water for ?hr | | 4
| | Spring onions | | 1
| lbs | Pork tenderloin finely | | | -minced | | 2
| | Egg | | 1 1/2
| tbsp | Light soy sauce | | 2
| tsp | Sugar | | 2
| tsp | Mirin or slightly sweet | | | -white wine | | 1/2
| tsp | Salt | | 1/4
| cup | Breadcrumbs | | | Oil for deep frying | | | Bamboo skewers | | | SAUCE | | 1
| cup | Sake/mirin/slightly sweet | | | -white wine | | 1/3
| cup | Dark soy sauce | | 1
| tbsp | Sugar | | 1/3
| cup | Soup stock | | | Chili powder | | | Juice of one lemon |
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Procedures:
| 1 | Remove mushroom stems and chop caps. | | 2 | Peel onions, remove green tops and roots and chop finely. | | 3 | Combine mushrooms, onion, minced pork, eggs, soy sauce, sugar and mirin in a large mixing bowl. | | 4 | Season with salt and knead to a smooth paste. | | 5 | Blend in half the breadcrumbs, knead again, then form mixture into 1 ?inch balls. | | 6 | Roll meatballs in remaining breadcrumbs, pressing on lightly. | | 7 | Heat 1 inch oil in a wok and fry meatballs until golden brown and cooked through. | | 8 | Drain and keep warm. | | 9 | For sauce, combine sake or wine, soy sauce, sugar, stock and chili powder in a small saucepan and bring to a boil. | | 10 | Cool, add lemon juice and transfer to small sauce bowls. | | 11 | Thread several meatballs on each skewer. | | 12 | Line a serving dish with lettuce and arrange skewers on top. | | 13 | Serve with the sauce |
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