tina (09/03/82)
BUTANIKU TO RINGO NO DANGO (PORK AND APPLE BALLS) 1 lb. minced pork 3 dried mushrooms 1/2 apple 1 egg 1/4 cup bread crumbs 1 spring onion 1 tablespoon sake 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon monosodium glutamate 1/3 cup cornflour 1 pint or more of vegetable oil SAUCE 1/2 cup light soy sauce or teriyaki sauce 1/2 cup vinegar 1 1/2 tablespoons sugar 1/4 teaspoon monosodium glutamate Soak the dried mushrooms in cold water until soft and dice into tiny cubes. Peel the apple and dice in the same way as the mushrooms. Combine with the pork, egg, minced spring onion, sake, bread crumbs, salt, pepper and monosodium glutamate. When all the ingredients are thoroughly mixed together form into balls, about 1 inch in diameter. Roll in the cornflour. Heat the oil and fry the balls a few at a time until well browned. Serve with the sambaizu sauce, made by combining the soy sauce, vinegar, sugar and monosodium glutamate. A little mustard may also be added if desired. Tina Carrington Physiology Duke Univ. Med. Ctr.