Japanese Pizza

"Think fried rice meets pizza," says Chicago chef Grant Achatz, who makes this crazy-fun dish for dinner with his kids. You can pick your toppings, he says, but the most important one is the Manchego cheese, which has a flavor profile that's similar to miso.

  • Total Time:
  • Servings: 4

Ingredients

  • 2 1/2 ounces shiitake mushrooms—stemmed, caps thinly sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons canola oil
  • 1/2 teaspoon toasted sesame oil
  • 3 cups cooked sushi rice
  • 5 ounces firm tofu, sliced
  • 2 teaspoons unagi sauce (optional)
  • 1/3 cup shelled edamame
  • 5 ounces Manchego cheese, shredded (about 1 1/2 cups)
  • 1/2 cup soy bean sprouts
  • Kosher salt
  • Togarashi and toasted white and black sesame seeds, for sprinkling
  • 1 cup large bonito flakes
  • 6 shiso leaves, thinly sliced
  • 1/4 cup cilantro leaves

How to make this recipe

  1. Preheat the oven to 375º. In a bowl, toss the mushrooms and soy sauce. Let stand for 5 minutes; drain.

  2. In a 9-inch ovenproof nonstick skillet, heat the oils. Press the rice into the skillet, about 1/4 inch thick. Cook over moderately high heat until the bottom is golden, 10 minutes. Top with the tofu in a single layer and drizzle with <em>unagi</em> sauce. Top with the shiitake, edamame, cheese and bean sprouts and season with salt. Sprinkle with <em>togarashi</em> and sesame seeds.

  3. Transfer the skillet to the oven and bake on the top shelf for 15 minutes, until the top is golden. Slide the pizza onto a platter; top with the bonito, shiso and cilantro and serve.

Notes

Sweet-salty unagi sauce is available at Japanese markets.

Suggested Pairing

Citrusy Belgian-style wheat: Hitachino Nest White Ale.

Contributed By Photo © Christina Holmes Published February 2014

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483496 recipes/japanese-pizza 2014-01-09T21:04:42+00:00 Grant Achatz game-day|american|asian|japanese|appetizers-starters|pizzas|4|fast|healthy|staff-favorite|weeknight-dinner february-2014 recipes,japanese-pizza 483496
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