Name: Mapo Golden Fried Rice with Wood Ear Mushrooms & Tapioca Sweet Potato Tong Sui
Cuisine: 中華
Ingredients: Fresh wood ear mushrooms (from Kitanakagusuku Farm, Okinawa) to taste; Eggs, large quantity (for golden fried rice); Rice to taste; Island tofu (Okinawa style) to taste; Garlic to taste; Green onions to taste; Sweet potatoes (for Tong Sui) to taste; Taro (for Tong Sui) to taste; Tapioca (for Tong Sui) to taste; Okinawa brown sugar (for Tong Sui) to taste; Ginger (for Tong Sui) to taste

About "Mapo Golden Fried Rice with Wood Ear Mushrooms & Tapioca Sweet Potato Tong Sui"

This video documents fiery chef Kan Manpuku's trip to the 2nd Wood Ear Mushroom Festival in Kitanakagusuku, Okinawa, where he served food to about 500 people. The menu features two dishes: Mapo Golden Fried Rice using local wood ear mushrooms and island tofu, and Tapioca Sweet Potato Tong Sui flavored with Okinawa brown sugar and ginger. Watch the large-scale cooking process, from prepping with local volunteers at a community center the day before to cooking everything at once in massive woks on the event day. It also highlights the recovery story of Mr. Nakama, who promotes agriculture-welfare collaboration, and the heartwarming connections made through food. (Note: Detailed recipes will be released in the next video.)

Video Timestamps

Tips for Making "Mapo Golden Fried Rice with Wood Ear Mushrooms & Tapioca Sweet Potato Tong Sui"

Prep
- Whisk the beaten eggs for the golden fried rice thoroughly, then strain through a mesh sieve to remove the chalaza and egg white clumps. This professional step ensures even cooking, improving texture and appearance.
Prep
- Using a food processor to finely mince a large amount of garlic is highly efficient and effective for large-scale cooking.
Ingredient Info
- The white part of fresh wood ear mushrooms (the mycelium base) does not need to be removed. According to the grower, it is the most nutritious and delicious part, so use it as is.
Ingredients
- Use Okinawa's specialty island tofu for Mapo Tofu. It is firmer and less prone to breaking than standard tofu, keeping its shape and providing a satisfying bite even in large-scale cooking.
Stir-frying
- When making a large batch of fried rice, use a larger-than-usual wok and two spatulas to stir-fry everything evenly for a fluffy, loose texture.
Seasoning
- Season the Tapioca Tong Sui with Okinawa brown sugar and ginger, aiming for a mild, easy-to-eat flavor that is not overly spicy.

Ingredients for "Mapo Golden Fried Rice with Wood Ear Mushrooms & Tapioca Sweet Potato Tong Sui"

11 items

* Tap ingredient names to find on Amazon

Freshwood ear mushrooms (from Kitanakagusuku Farm, Okinawa) to taste
Eggs,large quantity (for golden fried rice)
Riceto taste
Islandtofu (Okinawa style) to taste
Garlicto taste
Greenonions to taste
Sweetpotatoes (for Tong Sui) to taste
Taro(for Tong Sui) to taste
Tapioca(for Tong Sui) to taste
Okinawabrown sugar (for Tong Sui) to taste
Ginger(for Tong Sui) to taste

How to Make "Mapo Golden Fried Rice with Wood Ear Mushrooms & Tapioca Sweet Potato Tong Sui"

1
[Day-Before Prep] Peel the sweet potatoes and taro, then cut them into bite-sized pieces (shared with volunteers).
2
[Day-Before Prep] Finely mince a large amount of garlic using a food processor.
3
[Day-Before Prep] Chop the green onions.
4
[Day-Before Prep] Prep the fresh wood ear mushrooms. Do not remove the white mycelium base; use it as is.
5
[Day-Before Prep] Whisk the eggs for the fried rice thoroughly, then strain through a mesh sieve to remove the chalaza and any egg white clumps.
6
[Event-Day Cooking] Heat a large wok over high heat, add oil, and pour in the strained beaten eggs. Add the rice and stir-fry using two spatulas to break it up until the grains are loose and fluffy.
7
[Event-Day Cooking] In a separate large pot, stir-fry the garlic, then add the wood ear mushrooms and minced meat (or Mapo base ingredients) and stir-fry. Add the island tofu and season with Mapo sauce to finish.
8
[Event-Day Cooking] Pour the Mapo tofu and wood ear mushrooms over the fried rice to complete the Mapo Golden Fried Rice with Wood Ear Mushrooms.
9
[Event-Day Cooking - Tong Sui] Pour water into a pot, add brown sugar and ginger, and bring to a boil. Add the tapioca, sweet potatoes, and taro, and simmer until tender to finish the Tapioca Sweet Potato Tong Sui.
10
*Please refer to the upcoming recipe video for detailed measurements, seasonings, and heat levels.

Detailed Commentary on "Mapo Golden Fried Rice with Wood Ear Mushrooms & Tapioca Sweet Potato Tong Sui"

* Content organized by topics from the video.

Landing in Okinawa! The Wood Ear Festival Challenge

Fiery Chef Kan Manpuku and Go, the owner of En-ya, chat amiably in the car as they drive through Okinawa. The purpose of this trip is to participate in the 2nd Wood Ear Mushroom Festival, an event promoting agriculture-welfare collaboration organized by Kitanakagusuku Farm. Go, visiting Okinawa for the first time, is a bit nervous. Chef Kan is highly confident, saying, 'We've got great skills, and I want to show them off for everyone!' However, while their restaurant usually serves 20 to 30 plates a day, this event requires making fried rice for 500 people. Although Chef Kan has plenty of experience cooking for 200 to 300 people at hotel banquets, Go admits his anxiety, saying, 'It's my first time cooking for 500.' Still, they head to the venue with a mix of nerves and excitement, telling themselves, 'We just have to do it and have fun!'

Arriving and Meeting Reliable Allies

The car arrives at their destination, Kitanakagusuku Farm. They are welcomed by Hideya Nakama, the representative who invited them. They are also joined by Chef Kan's childhood friend, Fei Gam, a highly skilled dim sum master living in Okinawa. Fei Gam moved from Tokyo to Okinawa about 20 years ago and is a seasoned veteran who once worked at Yokohama Daisekai in Yokohama Chinatown. He is a reliable ally who has helped with various preparations for this event. Chef Kan, Fei Gam, Go, and Mr. Nakama strike a pose, shouting, 'Let's do our best! Huge success!' as they unite to gear up for the event.

Day-Before Prep Starts at the Community Center

The team moves to the kitchen of the Kitanakagusuku Village Central Community Center, the prep venue. Local female volunteers are waiting there to help. Chef Kan greets them energetically, saying, 'Thank you for your help!' and immediately starts giving prep instructions. The special menu features Mapo Golden Fried Rice with Wood Ear Mushrooms as the main dish, and warm Tapioca Sweet Potato Tong Sui (sweet soup) for dessert. Massive amounts of eggs, sweet potatoes, taro, green onions, and garlic line the kitchen. Working alongside the volunteers, they peel and chop ingredients in a warm, friendly atmosphere.

Meticulous Prep and a Wood Ear Revelation

Fei Gam cracks eggs for the golden fried rice into a bowl, whisks them thoroughly, and carefully strains them through a mesh sieve. This extra step of removing egg white clumps and the chalaza is a professional touch that ensures uniform texture, appearance, and cooking. Go uses a food processor to mince a mountain of garlic, while Chef Kan chops a massive amount of green onions. During the prep of the main ingredient, wood ear mushrooms, Chef Kan asks, 'Should we remove this white part?' Mr. Nakama replies, 'That's actually the mycelium, which is the healthiest and most delicious part. You can eat it as is.' Chef Kan is thrilled by this new fact learned from the grower, exclaiming, 'I didn't know that! We shouldn't remove it. Learning is a lifelong journey!'

Event-Day Cooking and Special Island Tofu

On the day of the event, the team arrives at 8:00 AM and starts the final cooking for the 10:00 AM opening. Although Go struggles with the larger-than-usual wok and massive amount of ingredients, he uses two spatulas to stir-fry the rice until perfectly fluffy. Chef Kan begins cooking the Mapo Tofu. He uses Okinawa's specialty 'island tofu' (shima-tofu), which is firmer than Tokyo tofu, holds its shape well, and is very satisfying to eat. Chef Kan says with a smile, 'It looks incredibly delicious, look forward to this Mapo Tofu!' as he efficiently finishes the dish in a large pot. The Tapioca Tong Sui dessert is also beautifully seasoned with Okinawa brown sugar and ginger.

A Touching Story of Recovery on Stage

On stage, a talk session is hosted by the popular Okinawan comedy duo 'Arinkurin.' Mr. Nakama looks back on the painful past when Typhoon No. 6 nearly destroyed his greenhouses three years ago, wiping out his entire wood ear mushroom crop. As he launched a crowdfunding campaign to rebuild, a connection was made through Chef Kan's YouTube channel. Chef Kan offered to help with recipe development and other support, saying, 'I'll help for free.' Mr. Nakama expresses his deep gratitude, saying, 'I can never thank him enough.' Chef Kan also praises the mushrooms, saying, 'Once you try the Kikurage Komachi, you'll be hooked. It's truly wonderful.'

A Bustling Event and Happy Smiles

Long lines form at the venue, keeping Chef Kan's booth extremely busy. Customers who try the freshly made Mapo Golden Fried Rice with Wood Ear Mushrooms rave, 'It's not too spicy, very easy to eat, and delicious!' The warm Tapioca Tong Sui is also well-received, with comments like, 'It's delicious with the potatoes, my first time trying it.' The event features a wood ear mushroom grab-bag corner, a vibrant Eisa dance performance, and a bingo tournament with luxurious prizes. Finally, performers and guests join together in the traditional Okinawan dance, 'Kachashii.' Overcoming disaster through the cooperation of many, the Wood Ear Mushroom Festival ends in a huge success, filled with warm smiles.

The 2nd Wood Ear Mushroom Festival [Fiery Traveling Chef Kan Manpuku in Kitanakagusuku, Okinawa]