Pine Cones (Matsukasa)

Name: Pine Cones (Matsukasa)
Ingredients: 1 cake regular tofu; 3 large dried shiitake mushrooms, reconstituted in tepid water, stems cut off, and finely chopped; 1 teaspoon vegetable oil; 2 teaspoons soy sauce; 12 teaspoon sugar; vegetable oil; 1 part fresh ginger juice; 2 parts soy sauce

8 ingredients

16 steps

Ingredients

1 cake regular tofu
3 large dried shiitake mushrooms, reconstituted in tepid water, stems cut off, and finely chopped
1 teaspoon vegetable oil
2 teaspoons soy sauce
12 teaspoon sugar
vegetable oil
1 part fresh ginger juice
2 parts soy sauce

Directions

1

Place tofu in a medium-sized saucepan with water to cover.
2

Bring to a boil over medium heat and simmer 1 minute.
3

Drain.
4

Wrap tofu in a clean kitchen towel, place on a cutting board, and weight with about 1 pound (450 g) for 45 minutes.
5

Pour 1 teaspoons vegetable oil in a small pan.
6

Add chopped shiitake mushrooms and stir-fry about 30 seconds.
7

Add the soy sauce and sugar and stir-fry until liquid is absorbed, about 1 minute.
8

Place pressed tofu in a bowl and mash with your hand, leaving some small lumps.
9

Add flavored shiitake and mix gently by hand.
10

Heat oil to 340 F/170 C over medium heat.
11

Form tofu-shiitake mixture into 12 small pine cone shapes about 1 1/-2 inches long and weighing about 1 ounce (30 g) each.
12

Dee-fry until golden brown.
13

Drain on rack or absorbent paper.
14

Mix ginger-soy sauce ingredients.
15

Serve pine cones hot, along with the dipping sauce.
16

Decorate serving with pine needles.