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Cook the rice: The ratio is 1 pack of maitake mushrooms to 1 rice cooker cup of rice!
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I made 2 cups this time.
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Shred the maitake: Shred the maitake into sizes shown in the photo!
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Approximate is fine!
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Seasoning: Combine the ingredients and soak the maitake.
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While the rice is cooking: Allow the mushrooms to marinate for about 30 minutes until the rice is cooked.
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They will have slightly reduced in size and will look like this!
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The secret ingredient: Coat the maitake in katakuriko and mix!
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This will transform the white rice into a texture similar to glutinous rice
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Frying the maitake: Heat a large amount of oil in a frying pan to cook the maitake (it's somewhere in between pan-frying and deep-frying....)
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Cook the maitake until they are crispy!
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Heat over high to intensely cook them!
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The maitake give off a nice aroma when fried...
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This is the reason that they taste good even when not cooked together with the rice.
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Once one side has become crispy, flip over and cook the other side over high heat for 2-3 minutes!
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Once both sides have fried, place on a cutting board and let them cool...
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Finely chop them up!
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Don't worry if they become sticky!
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That's the secret to making the white rice glutinous!
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Mix!
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Mix!
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Combine the maitake with the hot white rice...
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It's done!
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I recommend using a small bottomless circular mold to create this shape.
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They are so sticky and delicious!
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No-Fail!
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Recipe Series: How about also making this grilled chicken a part of tonight's menu?
