Pine Cones (matsukasa)

Total Time: 1 hr 5 mins Preparation Time: 1 hr Cook Time: 5 mins

Ingredients

• Servings: 4
• 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
• 1/2 teaspoon sugar
• vegetable oil
• 1 part fresh ginger juice
• 2 parts soy sauce

Recipe

• 1 place tofu in a medium-sized saucepan with water to cover. bring to a boil over medium heat and simmer 1 minute. drain. wrap tofu in a clean kitchen towel, place on a cutting board, and weight with about 1 pound (450 g) for 45 minutes.
• 2 pour 1 teaspoons vegetable oil in a small pan. add chopped shiitake mushrooms and stir-fry about 30 seconds. add the soy sauce and sugar and stir-fry until liquid is absorbed, about 1 minute.
• 3 place pressed tofu in a bowl and mash with your hand, leaving some small lumps. add flavored shiitake and mix gently by hand.
• 4 heat oil to 340 f/170 c over medium heat.
• 5 form tofu-shiitake mixture into 12 small pine cone shapes about 1 1/-2 inches long and weighing about 1 ounce (30 g) each. dee-fry until golden brown. drain on rack or absorbent paper. mix ginger-soy sauce ingredients.
• 6 serve pine cones hot, along with the dipping sauce. decorate serving with pine needles.