Deep-fried Meatball Wrapped with Skin of Soybean Milk (Yuba no Tsutsumi-age)
4 sheets dried skin of soybean milk (yuba)
300g ground pork (buta hiki-niku)
1/2 onion (tamanegi)
7cm lotus root (renkon)
3 dried pasania mushroom (hoshi-shiitake)			yuba, dried	hoshi-shiitake
2 tsp minced ginger (tsuchi-shouga)
1 tbsp minced spring leek (negi)
a pinch of salt (shio)
a pinch of pepper (koshou)
1 tsp soy sauce (shouyu)			tsuchi-shouga
1 tbsp sesame oil (goma-abura)
2 egg yolk (kimi)
1. Cut the bean curd skin in 4 equal parts lengthwise and soak in cold water for 5 minutes. 2. Peel the onion and mince. Peel the lotus root and mince. 3. Soak the dried pasania mushrooms in hot sugar water and mince. 4. Mix the ground pork, ginger, spring leek, minced onion, lotus root and pasania mushroom and add salt, pepper, soy sauce and sesame oil. 5. Dvide the pork mixture in 16 portions. 6. Roll the pork mixture with bean curd skin up to triangular shape. Paste the end with yolk. 7. Deep-fry the roll in oil at 170ﾟC. Dish up and serve with salt. Serves 4