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

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 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.