Soak the dried shiitake mushrooms in hot water for at least 1 hour, or in room-temperature water overnight (refrigerate if soaking overnight).

Once rehydrated, remove the mushrooms from the liquid. Reserve the mushroom water.

Dice the softened mushrooms into small cubes.

In a blender, combine: black garlic, sesame oil, mayo, maple syrup, rice vinegar, white miso paste, and 1–2 tbsp water.

Blend until smooth and creamy. Add soy sauce to taste if needed or desired.

Adjust sweetness, acidity, or saltiness to taste and set aside. This sauce can be made beforehand and refrigerated for up to 7 days until ready to use.

Heat 1 tbsp neutral oil in a pot over medium heat.

Sauté the shallot and garlic until fragrant.

Add the diced shiitake mushrooms and cook for 1–2 minutes.

Add the washed rice, soy sauce, and mirin, mixing to coat the grains.

Pour in 1 cup mushroom water and mix gently.

Cover and cook over medium heat until the rice is fully cooked and the liquid has been absorbed.

(Lower the heat if it begins to boil too vigorously.)

Heat a pan over medium-high heat. Once hot, add the maitake mushrooms and dry-sear to develop flavor.

Once lightly browned, add mirin and soy sauce, letting the mushrooms glaze and caramelise.

Cook until the liquid reduces and the mushrooms are glossy and fragrant.

Once the rice is almost cooked, layer the glazed maitake mushrooms on top.

Add a splash of extra mushroom broth if needed.

Cover again and let steam for 3–5 minutes so the flavors meld and the rice finishes gently cooking.

Top the rice with: Chopped chives, Chili oil, Fried shallots, A generous drizzle of black garlic miso sauce.

Mix well and enjoy!