Shiitake and Scallion Rice Pancakes with Sesame Seeds

• 2 tablespoons canola or other flavorless vegetable oil; plus additional for cooking the pancakes
• 4 ounces shiitakes, stems discarded, caps wiped clean and cut into 1/8-inch slices
• 1/2 cup thinly sliced white part of scallions, plus 1/4 cup thinly sliced scallion greens
• 1 garlic clove, minced
• 1 cup uncooked sushi rice or Arborio, Carnaroli, Vialone Nano, Baldo, or other medium-grain white rice
• 1/2 cup unseasoned Japanese rice vinegar
• 3 cups reduced-sodium chicken broth
• 1 tablespoon brown sesame seeds
• 1 teaspoon soy sauce or tamari
• 1 teaspoon toasted sesame oil
• Kosher salt
• Freshly ground black pepper

1. Heat the oil in a large wide saucepan or deep skillet.
2. Add the shiitakes; cook, stirring, until tender, about 5 minutes.
3. Add the scallion whites and garlic; cook for 1 minute.
4. Stir in the rice; cook, stirring, until blended.
5. Add the rice vinegar and cook, stirring, until it has evaporated, about 3 minutes.
6. Meanwhile, heat the chicken broth to a simmer in a medium saucepan.
7. Stir 2 cups of the hot chicken broth into the rice.
8. Cover and cook over low heat for 10 minutes.
9. Add 1/2 cup more broth; stir for 30 seconds.
10. Cover and cook for 5 minutes.
11. Add the remaining 1/2 cup chicken broth; stir for 30 seconds.
12. Cover and cook for 5 minutes.
13. Add the scallion greens, sesame seeds, soy sauce, and sesame oil.
14. Stir until well blended.
15. Add salt to taste and a grinding of black pepper.
16. Spread the rice in a 13 x 9-inch baking pan, smoothing the top with a spatula.
17. Place a piece of plastic wrap directly on the rice.
18. Refrigerate until cool enough to handle, about 30 minutes.
19. Using a small knife, cut the rice into 12 squares.
20. Dampen your hands with water and shape each portion into a 2 1/2-inch pancake about 1/2 inch thick.
21. Rinse your hands frequently to prevent sticking.
22. Refrigerate the pancakes, covered, for at least 20 minutes.
23. When ready to serve, heat a thin film of vegetable oil in a large heavy skillet or on a griddle.
24. Add the pancakes and cook over medium to medium-low heat until the bottoms are set and golden brown, about 10 to 15 minutes.
25. Using a wide spatula, carefully turn and brown the other sides.
26. Serve hot.

vegetable oil, clean, scallions, garlic, rice, unseasoned japanese rice vinegar, chicken broth, brown sesame seeds, soy sauce, sesame oil, kosher salt, freshly ground black pepper

Taken from www.cookstr.com/recipes/shiitake-and-scallion-rice-pancakes-with-sesame-seeds (may not work)