Colorful Mushroom and Carrot Pilaf
Dashi Rice and Fried Egg Folded Onigiri
Tuna and Nuts Folded Onigiri
Cook
30 min
Chef David Bouley
Chef David Bouley founded his namesake restaurant Bouley in New York's TriBeCa, which earned four stars from The New York Times and James Beard Foundation awards for Best Restaurant and Best Chef. Trained under legendary chefs Paul Bocuse and Joël Robuchon in France, he became the first non-Japanese citizen to receive the Japanese Cuisine Goodwill Ambassador award in 2015.
Read MoreInstructions
Step 1
Prepare mushroom purée by adding 5oz. of frozen shiitake mushrooms into medium sauce pan sauté with virgin olive oil, sprinkle in one packet of Kayanoya Original Mushroom Stock Powder until soft and fragrant.
Step 2
Transfer softened mushrooms and Kayanoya Original Mushroom Stock into a blender and purée, add/adjust thickness of purée with Kayanoya Original Mushroom Stock. Transfer to serving bowl.
Step 3
Knead and place round pizza dough on cookie sheet. (Or use prepared frozen dough if preferred).
Step 4
Spread mushroom purée onto pizza dough.
Step 5
Add the coarsely chopped fresh shiitake mushrooms, and grape tomatoes, spread evenly.
Step 6
Add pine nuts, ground black pepper, parmesan cheese and basil, spread evenly.
Step 7
Place in oven on cookie sheet, or pizza stone at 210°C / 410° F, for 10 minutes or until crust browns, turning occasionally.
Step 8
Garnish with ground black pepper, more Kayanoya Original Mushroom Stock Powder, and borage flowers, parsley or thyme, serve.
