4 servings

You will need
½ lb. ground beef
½ block soybean curd
2 hard-boiled eggs
5-6 cloud ears (or 2 tablespoons toasted, ground and sieved black sesame seeds)
Mixture A:
2 tablespoons minced green onions
1 teaspoon minced garlic
½ teaspoon minced ginger
dash of pepper
2 teaspoons toasted and ground sesame seeds
1 tablespoon sesame oil
dash of monosodium glutamate
1 tablespoon cornstarch
Vinegar-Soy Sauce (See Recipe 5)

If using cloud ears, soak in hot water, drain and steam. Dry in a medium oven. For both cloud ears and black sesame sees, pulverize in a mortar or blender, or mince very fine.

Separate hard-boiled egg yolks and whites, and mince. Break up soybean curd with a fork, mix with meat, and stir into Mixture A. Mix well and make chestnut-size balls. Roll ⅓ of the meatballs in egg yolk, ⅓ in egg white, and ⅓ in the color ears (or black sesame seeds).

Steam over high heat 7-8 minutes. Serve hot with Vinegar-Soy Sauce.

To steam meatballs: If you do not have an oriental steamer, you can improvise one as follows: Cut off both ends of a flat tuna fish can. Place in a deep kettle and pour in boiling water to the rim of the can. Place meatballs on a heatproof dish, and set dish on can. Cover and keep water boiling. Check several times, and pour in more boiling water when necessary.

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©️Shufunotomo Co., Ltd. Japan 1974