"A": Dengaku Miso Sauce
(* For convenience of measurement, this makes more than required by this recipe.)
200g of white miso
1 egg yolk (20g)
50-65g of sugar
30cc of sake
3g of salt
40g of shimeji mushrooms
40g of shredded pizza cheese
white sesame seeds, ground - to taste
4g of mitsuba (Japanese parsley)
40g of cabbage
30g of shrimp
"B": Okonomiyaki Pizza Batter
30g of soft flour
¼ of an egg (15g)
15cc of dashi (mixture of katsuobushi and kombu)
20g of shredded pizza cheese
okonomiyaki sauce, mayonnaise, katsuobushi - to garnish
¼ of an egg (15g)
5g of sugar
"C": Soboro Pizza Sauce
80g of ground chicken
10g of sugar
5cc of sake
10cc of soy sauce
10g of spinach
sansho (Japanese peppercorn) - to taste"
Peel onions and cut into rings about 1cm thick. Use toothpicks to prevent rings from separating. Lightly fry in a saute pan, then transfer the onion ring bases to an oven tray.
Make the dengaku miso sauce. Combine all ingredients of "A", and stir over heat until it reaches the original consistency of miso paste. Brush 4 of the onion ring bases with dengaku miso sauce. Break apart shimeji mushrooms. Top slices with shimeji mushrooms, then cheese.
For okonomiyaki pizzas, shred cabbage into strips about 4cm long. Devein shrimp and mince finely. Combine cabbage and shrimp with ingredients of "B", and mix. Top 4 of the onion ring bases with this mixture, then a layer of cheese.
For soboro-don pizzas, mix egg and sugar and cook while scrambling with several chopsticks bunched together. Make circular motions with the chopsticks until the egg falls apart into small balls ("soboro"). (Or, use chopped boiled egg.)
Mix the ingredients of "C" together in a bowl, and mix in the egg pieces from step 4. Boil spinach in salted water, and cut into 3cm lengths.
Top 4 of the onion ring bases with the soboro mixture from step 5, then a layer of cheese. Cook the topped onions in a 180°C oven for about 8 minutes.
Garnish the cooked pizzas. For the dengaku miso pizzas, sprinkle with white sesame seeds and top with mitsuba leaves cut to 1cm length. For the okonomiyaki pizzas, top with okonomiyaki sauce and mayonnaise, then sprinkle with katsuobushi. For the soboro-don pizzas, top with spinach, then sprinkle with sansho.
This doughless pizza is a great shortcut dish for parties.
Experiment with any variety of other toppings.
* The excess dengaku miso can be refrigerated.
Other uses include seasoning for cooked vegetables, or glaze for roasted fish.