Preheat oven to 200 degrees Fahrenheit. Prepare a cooling rack set atop a baking sheet and arrange surimi on the rack. Cook for one hour. Let cool. Shred surimi and return to the oven for another two hours to dry out, tossing halfway through for even cooking. Once cooled and dried, dice surimi and set aside.

Heat three tablespoons of oil in a sauté pan over medium-high heat. Add one tablespoon minced garlic and sauté until fragrant, about 30 seconds. Add anchovies and sauté, using a rubber spatula to incorporate it into the oil. Set aside.

Heat remaining oil in a saucepan over medium-low heat. Add soy sauce, tamari sauce, remaining tablespoon minced garlic and shallots and sauté for two to three minutes.

Add mushrooms, chilis, mushroom seasoning, and ginger. Simmer for 10 to 12 minutes, until slightly thickened. Add garlic-anchovy oil.

Toss surimi with mushroom sauce and let marinate for one hour. Store in an airtight container in the fridge for up to one week.