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1
Heat the oil in a large wide saucepan or deep skillet.
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2
Add the shiitakes; cook, stirring, until tender, about 5 minutes.
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3
Add the scallion whites and garlic; cook for 1 minute.
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4
Stir in the rice; cook, stirring, until blended.
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5
Add the rice vinegar and cook, stirring, until it has evaporated, about 3 minutes.
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6
Meanwhile, heat the chicken broth to a simmer in a medium saucepan.
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7
Stir 2 cups of the hot chicken broth into the rice.
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8
Cover and cook over low heat for 10 minutes.
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9
Add 1/2 cup more broth; stir for 30 seconds.
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10
Cover and cook for 5 minutes.
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11
Add the remaining 1/2 cup chicken broth; stir for 30 seconds.
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12
Cover and cook for 5 minutes.
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13
Add the scallion greens, sesame seeds, soy sauce, and sesame oil.
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14
Stir until well blended.
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15
Add salt to taste and a grinding of black pepper.
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16
Spread the rice in a 13 x 9-inch baking pan, smoothing the top with a spatula.
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17
Place a piece of plastic wrap directly on the rice.
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18
Refrigerate until cool enough to handle, about 30 minutes.
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19
Using a small knife, cut the rice into 12 squares.
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20
Dampen your hands with water and shape each portion into a 2 1/2-inch pancake about 1/2 inch thick.
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21
Rinse your hands frequently to prevent sticking.
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22
Refrigerate the pancakes, covered, for at least 20 minutes.
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23
When ready to serve, heat a thin film of vegetable oil in a large heavy skillet or on a griddle.
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24
Add the pancakes and cook over medium to medium-low heat until the bottoms are set and golden brown, about 10 to 15 minutes.
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25
Using a wide spatula, carefully turn and brown the other sides.
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26
Serve hot.
