Shred maitake mushrooms into bite-sized pieces.
Heat sesame oil in frying pan and stir-fry the maitake on a medium then high flame.
When the mushrooms become tender, add sugar and soy sauce and stir.
Add red chili pepper and stir-fry until the liquid has gone.
Transfer to a serving platter, sprinkle with white sesame seeds, and serve.
Story Behind this Recipe
I got a good deal on the maitake, so made it in lieu of kinpira (stir-fried and simmered) burdock root.
The mushrooms will instantly diminish in size when stir-frying, but it's best to use a large frying pan. If it's not spicy enough, add a bit of ichimi red chili pepper powder. Try it as a bento lunch box item.