Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Edamame Hummus:
- 2 cups cooked and shelled edamame
- 8 cloves garlic
- 0.5 cup oil
- 1 salt to taste
Soy-Sesame Aioli:
Crispy Fried Onions:
Tortilla crust:
Topping:
- 0.25 cup kabayaki sauce (Japanese soy-based sauce); see rec
- 1 pound sashimi grade ahi sliced thinly
- 0.25 cup red cabbage finely shredded
- 0.25 cup kaiware sprouts (Japanese radish sprouts)
- 2 tbsp tobiko
For Kabayaki Sauce:
Preparation
To prepare hummus:
Puree all ingredients in food processor.
To prepare aioli:
Mix dry mustard and water to make a place. Place mustard mixture and all other ingredients except mayonnaise into blender and blend until smooth. Add mayonnaise and blend again.
To prepare onions:
Mix flour salt and pepper. Coat onions in flour mixture and fry in small batches until crispy.
To assemble pizza:
Preheat oven to 400. Brush each tortilla with kabayaki sauce (to make this, simply simmer three ingredients until combined). Place on a baking sheet and bake in oven until crisp, about 5 minutes.
Spread each tortilla with hummus. Top with ahi and cabbage. Drizzle with aioli, top with sprouts, and sprinkle with tobiko.
