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"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. Slideshow:  More Japanese Recipes 

2002 Best New Chef Grant Achatz
Grant Achatz
February 2014

Gallery

Credit: © Christina Holmes

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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 unagi sauce. Top with the shiitake, edamame, cheese and bean sprouts and season with salt. Sprinkle with togarashi and sesame seeds.

  • 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.

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