Pine Cones (Matsukasa)

"An autumn dish from "Good Food From a Japanese Temple". Sometimes the tofu and mushroom mixture is too crumbly to hold together well. If that happens, add some egg or an egg substitute, according to your diet."
 
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Ready In:
1hr 5mins
Ingredients:
8
Serves:
4
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ingredients

  • 1 cake regular tofu
  • 3 large dried shiitake mushrooms, reconstituted in tepid water, stems cut off, and finely chopped
  • For flavoring shiitake

  • 1 teaspoon vegetable oil
  • 2 teaspoons soy sauce
  • 12 teaspoon sugar
  • For deep frying

  • vegetable oil
  • Ginger-Soy Sauce

  • 1 part fresh ginger juice
  • 2 parts soy sauce
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directions

  • 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.
  • 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.
  • Place pressed tofu in a bowl and mash with your hand, leaving some small lumps. Add flavored shiitake and mix gently by hand.
  • Heat oil to 340 F/170 C over medium heat.
  • 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.
  • Serve pine cones hot, along with the dipping sauce. Decorate serving with pine needles.

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