4 to 5fresh shiitakeor any mushroom caps, finely chopped
1/4medium onionfinely chopped
1teaspoonfinely grated ginger
saltabout 1/4 teaspoon and pepper to taste
1/2cupcornstarch or flour for dredging
For the sauce
3tablespoonsrice wineor mirin
2plump garlic clovesthinly sliced
1inchpiece gingerthinly sliced
chopped peanuts or pine nuts
Finely chop the mushrooms, onion, and scallions. Combine all the meatball ingredients well by hand until evenly blended.
Shape the mixture into about 1 1/4-inch balls. Dredge the meatballs in the cornstarch or flour to lightly coat.
Heat a tablespoon of oil in a pan over medium heat. Add half of the meatballs to the pan. Turning as necessary, fry until all sides are golden brown but not cooked through, about 5 minutes. The meatballs will finish cooking in the sauce. Remove from the pan and repeat with the remaining meatballs.
Add all the sauce ingredients to another pan. Boil over medium heat until the sauce is slightly thickened, about 3 – 4 minutes.
Add the meatballs to the sauce and simmer until the sauce becomes a thick glaze, turning to coat evenly, about 5 minutes. Sprinkle with the optional garnish. Serve warm with your choice of vegetables.