Pork Hash

• 1 lb ground pork
• 1 egg
• 1/2 c green onions, chopped
• 6-8 water chestnuts, chopped
• 1 oz. dried mushrooms, soak in water and chop
• 6 pc. fresh or dried shrimp, chopped
• 1 t salt
• 2 t shoyu
• 1 t aji
• 2 t oyster sauce

Mix all ingredients and use in following variations:

SOUP: Form pork hash into 1″ balls. Put in pot, 1 can chicken broth, add 1 can water. Bring to a boil and simmer till hash is cooked. Add 1 bunch mustard cabbage cut in 1″ pieces just before turning off heat.

STUFFED TOFU: Form pork hash into 1″ balls. Put in pot, 1 can chicken broth, add 1/2 can water. Bring to a boil and simmer till hash is cooked. Cut tofu in 1/2 inch slices. Cut slice into a triangle. Garnish with mustard cabbage and green onions. Thicken gravy with 2 T flour and water.

STUFFED NASUBI: Cut nasubi in 2″ lengths. Cut center and stuff with hash. Steam till cooked. Serve with mustard and shoyu.