1 cup dried shiitake slices
2 pounds ground pork
2 tablespoons soy sauce
1 teaspoon sea salt
1/4 teaspoon each Splenda and Canadian Sugar Twin or 1 teaspoon Splenda
1/4 cup finely chopped green onion
1 teaspoon toasted sesame oil
2 large eggs
Place the mushrooms in a bowl and cover them with boiling water for about
15 minutes. Squeeze the water out of the mushrooms with your hands and
mince finely. Place in a large bowl.
Add the pork, soy sauce, salt, sweetener, green onion, oil, and eggs. Mix
until everything is well-combined.
Bring a large pot of water to a boil. Shape the mixture into 24 meatballs,
using 2 Tbsp. (30ml) for each. Drop the meatballs gently into the water.
When the water returns to a boil, cover the pot, turn down the heat to a
simmer, and cook gently for 15 minutes. Remove with a slotted spoon.