Steps

1. Tear the Maitake Mushrooms (250g) into bite-sized pieces.
   🕒 01:09
2. Arrange the torn Maitake Mushrooms in a single layer in a frying pan without any gaps. [Key Tip!] Tearing mushrooms into larger pieces concentrates their umami and prevents it from escaping.
   🕒 01:27
3. Cook over low to medium heat without adding oil, leaving the Maitake Mushrooms undisturbed. [Key Tip!] Dry-roasting the mushrooms without oil enhances their flavor significantly.
   🕒 02:44
4. Once browned, flip the mushrooms and brown the other side thoroughly.
   🕒 03:00
5. Reduce heat, add Salt (a pinch and a little more), Pepper (to taste), and Olive Oil (1.5 tbsp), and toss to coat everything. [Key Tip!] The oil not only helps preserve the dish but also coats the surface, making it less prone to oxidation.
   🕒 05:12
6. Turn off the heat, transfer to a clean airtight container while still warm, and cover with paper towels until cooled to room temperature. [Key Tip!] Water droplets can cause spoilage, so avoid covering with a lid; instead, use paper towels to absorb moisture while cooling.
   🕒 06:01
7. Prepare a colander and a bowl, and rehydrate the Dried Wakame Seaweed (15g) in plenty of water for about 3 minutes.
   🕒 07:44
8. Drain the rehydrated wakame in the colander and squeeze out the excess water firmly. [Key Tip!] Leaving moisture will prolong cooking time and can lead to spoilage, so squeeze it thoroughly.
   🕒 08:46
9. Return the wakame to the bowl and mix with Soy Sauce (2 tsp) and Toasted Sesame Seeds (plenty).
   🕒 09:07
10. Heat Sesame Oil (0.5 tbsp) and Olive Oil (1 tbsp) in a frying pan over low to medium heat. [Key Tip!] Using too much sesame oil can result in an overpowering flavor, so balance it with a milder oil.
    🕒 10:05
11. Once the oil is hot, add the squeezed and seasoned Wakame Seaweed all at once and quickly toss with the hot oil. [Key Tip!] Cooking wakame for a very short time preserves its vibrant color and delicious texture.
    🕒 11:00
12. Turn off the heat, transfer to a clean airtight container, and cover with paper towels until cooled to room temperature.
    🕒 11:35
13. Remove the core from the Cabbage (300g), wash it, and tear it into pieces with your hands. Place the torn cabbage in a microwave-safe dish. [Key Tip!] Tearing the core parts into smaller pieces makes them easier to cook and eat.
    🕒 12:46
14. Cover the cabbage loosely with plastic wrap and microwave on 600W for 3 minutes. Let it rest for another 3 minutes with residual heat.
    🕒 14:38
15. In a large bowl, place Peanut Butter (1 tbsp) and microwave for about 20 seconds to make it easier to mix.
    🕒 15:11
16. Add Mirin (Sweet Rice Wine) (1 tbsp), Soy Sauce (0.5 tbsp), and Sugar (0.5 tbsp) to the microwaved peanut butter and mix well.
    🕒 15:35
17. Continue to add Ground Sesame Seeds (3 tbsp) and mix thoroughly until the mixture is no longer watery. [Key Tip!] Cabbage will release some moisture, so if the dressing is too watery, the dish can become mushy.
    🕒 15:58
18. Squeeze out the moisture from the gently cooked cabbage and add it to the bowl with the prepared sesame dressing. [Key Tip!] Overcooking the cabbage will make it mushy, so aim for a texture similar to steamed vegetables.
    🕒 16:39
19. Gently mix until the dressing is evenly distributed throughout the cabbage.
    🕒 17:39
20. Transfer to a clean airtight container and cover with paper towels until cooled to room temperature.
    🕒 18:46