Easiest Way to Prepare Award-winning No-Fail Mixed Maitake Mushroom Rice

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, no-fail mixed maitake mushroom rice. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

No-Fail Mixed Maitake Mushroom Rice is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. No-Fail Mixed Maitake Mushroom Rice is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have no-fail mixed maitake mushroom rice using 8 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make No-Fail Mixed Maitake Mushroom Rice:

1. Get 700 grams White rice (uncooked)
2. Take 2 packs Maitake mushrooms
3. Get Seasoning ingredients:
4. Make ready 2 tbsp ●Mentsuyu
5. Make ready 1 tbsp ●Cooking sake
6. Make ready 1 tbsp ●Mirin
7. Get Secret Ingredient:
8. Get 1 Katakuriko

Steps to make No-Fail Mixed Maitake Mushroom Rice:

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.com/us/recipes/151785-foolproof-3-tips-for-restaurant-style-grilled-chicken

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