No-Fail Mixed Maitake Mushroom Rice

Name: No-Fail Mixed Maitake Mushroom Rice
Yield: 3 servings
Cuisine: American
Ingredients: 700 grams White rice (uncooked); 2 packs Maitake mushrooms; 2 tbsp ●Mentsuyu; 1 tbsp ●Cooking sake; 1 tbsp ●Mirin; 1 Katakuriko

cookpad.japan @cookpad_jp

I saw this on a TV show and rearranged it for my family.

There's nothing to it! Even still, it's delicious! Recipe by Kojima ponsuke

I saw this on a TV show and rearranged it for my family.

There's nothing to it! Even still, it's delicious! Recipe by Kojima ponsuke

cookpad.japan @cookpad_jp

I saw this on a TV show and rearranged it for my family.

There's nothing to it! Even still, it's delicious! Recipe by Kojima ponsuke

I saw this on a TV show and rearranged it for my family.

There's nothing to it! Even still, it's delicious! Recipe by Kojima ponsuke

Saved

Ingredients

3 servings

700 gramsWhite rice (uncooked)
2packs Maitake mushrooms
Seasoning ingredients:
2 tbsp●Mentsuyu
1 tbsp●Cooking sake
1 tbsp●Mirin
Secret Ingredient:
1Katakuriko

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Steps

1

Cook the rice: The ratio is 1 pack of maitake mushrooms to 1 rice cooker cup of rice! I made 2 cups this time.
2

Shred the maitake: Shred the maitake into sizes shown in the photo! Approximate is fine!
3

Seasoning: Combine the ● ingredients and soak the maitake.
4

While the rice is cooking: Allow the mushrooms to marinate for about 30 minutes until the rice is cooked. They will have slightly reduced in size and will look like this!
5

The secret ingredient: Coat the maitake in katakuriko and mix! This will transform the white rice into a texture similar to glutinous rice
6

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....)
7

Cook the maitake until they are crispy! Heat over high to intensely cook them!
8

The maitake give off a nice aroma when fried... This is the reason that they taste good even when not cooked together with the rice.
9

Once one side has become crispy, flip over and cook the other side over high heat for 2-3 minutes!
10

Once both sides have fried, place on a cutting board and let them cool...
11

Finely chop them up! Don't worry if they become sticky! That's the secret to making the white rice glutinous!
12

Mix! Mix! Combine the maitake with the hot white rice...
13

It's done! I recommend using a small bottomless circular mold to create this shape. They are so sticky and delicious!
14

No-Fail! Recipe Series: How about also making this grilled chicken a part of tonight's menu?
https://cookpad.wasmer.app/us/recipes/151785-foolproof-3-tips-for-restaurant-style-grilled-chicken

Foolproof! 3 Tips for Restaurant-style Grilled Chicken