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