Pine Cones (Matsukasa)

1. 1

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

2. 2

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

3. 3

   Drain.

4. 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. 5

   Pour 1 teaspoons vegetable oil in a small pan.

6. 6

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

7. 7

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

8. 8

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

9. 9

   Add flavored shiitake and mix gently by hand.

10. 10

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

11. 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. 12

    Dee-fry until golden brown.

13. 13

    Drain on rack or absorbent paper.

14. 14

    Mix ginger-soy sauce ingredients.

15. 15

    Serve pine cones hot, along with the dipping sauce.

16. 16

    Decorate serving with pine needles.

* Per serving · 4 servings · Values may vary.

No additional tips available.