Steps

1. Cut the chikuwa in half, then slice into 1cm thick rounds. To achieve the best flavor, cut them into small pieces to release more umami.
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2. Tear the maitake mushrooms apart with your hands. Using 2 or more types of mushrooms will enhance the umami and aroma.
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3. Cut off the tough ends of the shiitake mushroom stems. Chop the stems small and cut the caps larger, as they may shrink during cooking.
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4. Place the washed and drained rice (2 cups) into the inner pot of the rice cooker.
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5. Add the soy sauce (2 tbsp), salt (1/3 tsp), and mirin (2 tbsp) onto the rice in that order. Mix gently and add water up to the 2-cup line. Adding seasonings before the water ensures the rice absorbs the flavor well and makes water adjustment easier.
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6. Spread the dried bonito flakes over the rice, then top with half of the chikuwa, torn maitake mushrooms, and sliced shiitake mushrooms. To prevent uneven cooking, layer the ingredients on top rather than mixing them with the rice. Reserve the remaining chikuwa for topping.
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7. Set the rice cooker and cook using the "pilaf" or "mixed rice" mode if available. If not, use the standard cooking setting.
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8. Heat the sesame oil in a frying pan and stir-fry the reserved chikuwa until lightly browned. This step adds a wonderful fragrance.
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9. Add the mirin (1 tsp) and soy sauce (1 tsp) to the stir-fried chikuwa and coat evenly.
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10. Once the rice is cooked, gently mix it with a "cross and flip" motion to distribute the bonito flakes and ingredients evenly.
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11. Finely chop the stems of the mitsuba and gently mix them into the pilaf.
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12. Transfer the pilaf to a serving dish.
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13. Top the pilaf with the sweet and savory stir-fried chikuwa.
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14. Garnish with the mitsuba leaves for a fresh finish. Enjoy!
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