200 grs shredded chicken or minced beef
1 spring onion
2 fresh shiitake mushrooms or 4 dried shiitake mushrooms
1,5 cm of fresh ginger, grated
1,5 tbsp saké
1,5 tsp dark soy sauce
oil for frying
In a food processor, blend the dried mushrooms very finely. Boil with a small amount of water until soft and water has nearly evaporated. In the food processor, chop the spring onion (and shiitake if using fresh ones), add the remaining ingredients apart from the meat. Blend once more, then add the meat and blend into a very fine texture. Using two tablespoons, shape into little balls and fry in ground nut oil.
Serve on sticky rice, sprinkle with juices from the pan, finely chopped green parts of spring onion and shanso pepper. This should work well also in a clear Japanese noodle soup.
Adapted from: Japanese Cooking, A Simple Art, Shizuo Tsuji
