To make Hot Honey, toast Fresno peppers and gochugaru in a frying pan over high heat until fragrant. In a blender, combine Fresno pepper, gochugaru, rice vinegar, salt, and canola oil until smooth. In a bowl, add honey and the blended Fresno mixture; whisk until smooth. Now, whisk in the butter, cube by cube, until combined and thickened to a smooth consistency.
To make the Nori Ranch, whisk Kewpie mayo, buttermilk, salt, garlic, onion powder, and Aonori in a bowl. Season to taste, adding more salt, garlic, or onion powder to your liking if necessary. Cover and refrigerate until ready to serve.
To prepare maitakes, remove the bottom of the fungi with a knife and pull the mushroom where it naturally wants to break. Pieces should be no bigger than 4 inches long and ½ an inch wide. Set aside.
Fill a frying pot with canola oil and place it on a stovetop over medium-high heat. While oil heat to 350 ˚F, prepare a separate sheet pan with a cooling rack or lined with paper towels. In a large bowl, toss maitake in potato starch to coat. Once the oil is up to temperature, use tongs to add a few dredged maitake pieces to the fryer. Fry mushrooms in batches until crispy golden brown, about 3 minutes. Don’t overcrowd the pan or the temperature will drop. Transfer fried maitakes to a sheet tray or plate lined with paper towel.
When ready to serve, toss fried maitake karaage in the Hot Honey. Garnish the Nori Ranch with chives and dill, and serve immediately. Makes 2 servings.