Japanese Pizza

• 2 1/2 ounces shiitake mushroomsstemmed, 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

1. Preheat the oven to 375 degrees .
2. In a bowl, toss the mushrooms and soy sauce.
3. Let stand for 5 minutes; drain.
4. In a 9-inch ovenproof nonstick skillet, heat the oils.
5. Press the rice into the skillet, about 1/4 inch thick.
6. Cook over moderately high heat until the bottom is golden, 10 minutes.
7. Top with the tofu in a single layer and drizzle with unagi sauce.
8. Top with the shiitake, edamame, cheese and bean sprouts and season with salt.
9. Sprinkle with togarashi and sesame seeds.
10. Transfer the skillet to the oven and bake on the top shelf for 15 minutes, until the top is golden.
11. Slide the pizza onto a platter; top with the bonito, shiso and cilantro and serve.

shiitake, soy sauce, canola oil, sesame oil, rice, firm tofu, unagi sauce, shelled edamame, manchego cheese, soy bean sprouts, kosher salt, sesame seeds, bonito flakes, shiso leaves, cilantro

Taken from www.foodandwine.com/recipes/japanese-pizza (may not work)