Ingredients

• 2 eggs
• 1 ½ tablespoons light soy sauce
• 2 teaspoons sugar
• 2 teaspoons mirin or slightly sweet white wine
• ½ teaspoon salt
• ¼ cup breadcrumbs
• Oil for deep frying
• Bamboo skewers
• 1 cup sake/mirin/slightly sweet white wine
• 1/3 cup dark soy sauce
• 1 tablespoon sugar
• 1/3 cup soup stock
• Chili powder
• Juice of one lemon

Directions

• Directions
• 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 ½ 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.