Japanese Pizza

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 It

Step 1

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

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

Step 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.