Sashimi Pizza (Boom)
|2 cupsedamame; cooked and shelled|
|salt; to taste|
|2 tspColeman's dry mustard|
|1 smallsweet onion; cut into chunks|
|2 tbspSoy sauce|
|2 tbspsesame oil|
|2 tspdashi (Japanese soup stock)|
|1 tspground pepper|
|Crispy Fried Onions:|
|freshly ground black pepper|
|1 onion; sliced thinly|
|peanut oil; for frying|
|6 flour tortillas|
|0.25 cupkabayaki sauce (Japanese soy-based sauce); see recipe|
|1 poundsashimi grade ahi; sliced thinly|
|0.25 cupred cabbage; finely shredded|
|0.25 cupkaiware sprouts (Japanese radish sprouts)|
|For Kabayaki Sauce:|
|1/2 cupSoy sauce|
|1/2 cupmirin (sweet rice wine)|
Sashimi Pizza (Boom) 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.
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