|Pork hash||6 Ounce|
|Rice wine||1⁄2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Chopped water chestnuts||2 Tablespoon|
|Chopped dried shrimp||1 Tablespoon|
|Chopped green onion||1 Teaspoon|
|Chopped ginger root||1 Teaspoon|
|Mochi rice||3⁄4 Cup (12 tbs)|
|Chinese parsley||1 Tablespoon (For Garnish)|
Mix pork hash with wine, soy sauce, ajinomoto, black pepper and cornstarch.
Stir vigorously for 3 minutes to combine ingredients thoroughly.
Add chestnuts, dried shrimp, green onion, ginger and cornstarch.
Rinse rice until water runs clear; place in water to cover and soak for one hour; remove and drain.
Pour rice onto a flat plate and spread rice.
Divide pork hash into 20 equal portions and roll each into 1-inch balls; rolls balls in soaked rice to completely coat the outside of the porkhash ball.
Place on heatproof plate 1/2" apart and steam over high heat for 30 minutes; remove.
Shred carrots and sprinkle a pinch over each rice ball and add a tiny parsley leaf for garnish and serve.