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.
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|Serving Size: 1 Serving (197g)|
|Recipe Makes: 6|
|Calories from Fat: 204 (52%)|
|Amt Per Serving||% DV|
|Total Fat 22.6g||30 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 14.3g|
|Cholesterol 119mg||37 %|
|Sodium 789.9mg||27 %|
|Potassium 398.7mg||10 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 16.2g|
|Protein 19.5g||28 %|
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Calories per serving: 392
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