Today’s Recipe Challenge: “Sushi Pizza” from Iron Chef Masaharu Morimoto’s cookbook, The New Art of Japanese Cooking, 2007 Published by DK
We’re huge fans of Iron Chef Japan, when they used to air the marathons we would stay up for most of it, passing out by the time they would reach the top 5. Iron Chef Morimoto was the chef that represented Japanese cuisine but he was hardly typical. His dishes were always imaginative and willing to push the borders of standards of cuisine.
He states in his cookbook that this dish is the most popular on his menu and after eating it we can see why.
For the Pizza
Sushi Grade Tuna
1/2 red onion sliced thinly
1 jalapeno thinly sliced
1/2 cup cherry tomatoes halved
1/2 cup kalamata olives sliced (make sure they’re pitted)
Cilantro chopped for garnishing
For the Anchovy Aioli
2 teaspoons anchovy paste (find it in tuna can aisle)
2 egg yolks
1/4 teaspoon soy sauce
1 tablespoon white wine vinegar
1 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1/2 cup vegetable oil
1 teaspoon salt
Make the aioli:
Place all ingredients except oil into food processor or blender, and process until completely blended. While the machine is running very very slowly pour oils in. We mean really seriously, very slowly. If you do it too fast the aioli will not turn into a mayo-like texture. It will be separated like how ours turned out because we put the oil in too fast.
Once you have finished blending, put into either piping bag or ziplock bag and snip very tiny cut into corner for drizzling.
Make the pizza:
Brush oil onto both sides of a tortilla, and eel sauce on one side. With a heated pan or preferably grill, toast both sides of the tortilla, turning frequently to avoid burning. And trust us, it will burn quickly if you’re not careful.
Let the tortilla cool completely before starting to assemble
Place tuna around the tortilla, then begin sprinkling the other veggies around evenly. Then drizzle the aioli all over it nicely, then garnish with cilantro.
Cut into fours and enjoy!
It was a really nice burst of flavors. And the crisp tortilla with the browned eel sauce was a nice base for the entire dish. In our humble opinion, it would be equally good with tofu, or maybe even some thinly grilled beef. We want to try it with other vegetables as well, but one thing to be noted is that, as we are garlic aficionados, we would definitely add garlic to the aioli for some nice extra flavoring.
It was such a simple easy dish but as we said earlier, such a nice burst of flavors in our mouths, a perfect harmony. But hey, what else can you expect from an Iron Chef…Allez Cuisine!