This is adapted from Beverly Gannon's Haliimaile General Store
- salt to taste
- freshly ground black pepper
- topping:
- 1 salt
- 1 cup flour
- 2 tbsp sesame oil
- 1 cup mayonnaise
- 1 tbsp sugar
- 1/2 cup soy sauce
- peanut oil for frying
- 2 tsp salt
- 0.25 cup oil
- edamame hummus:
- 2 cups edamame cooked and shelled
- 8 cloves garlic
- 0.5 cup oil
- soy-sesame aioli:
- 2 tsp coleman's dry mustard
- 2 tsp water
- 1 small sweet onion cut into chunks
- 2 tbsp soy sauce
- 2 tsp dashi (japanese soup stock)
- 1 tsp ground pepper
- crispy fried onions:
- 1 onion sliced thinly
- tortilla crust:
- 6 flour tortillas
- 0.25 cup kabayaki sauce (japanese soy-based sauce) see recipe
- 1 pound sashimi grade ahi sliced thinly (i buy frozen at central market)
- 0.25 cup red cabbage finely shredded
- 0.25 cup kaiware sprouts (japanese radish sprouts)
- 2 tbsp tobiko
- for kabayaki sauce:
- 1/2 cup mirin (sweet rice wine)
- 1/4 sugar
- Carbohydrate 201.098681954203 g
- Cholesterol 35.5314023166667 mg
- Fat 168.616676376592 g
- Fiber 15.7235866944025 g
- Protein 92.7017123123813 g
- Saturated Fat 17.5889223238933 g
- Serving Size 1 1 Serving (1108g)
- Sodium 26568.6528699454 mg
- Sugar 185.375095259801 g
- Trans Fat 9.66281143629105 g
- Calories 2678 calories
Step-by-step
- To prepare hummus:
- Puree all ingredients in food processor.
- To prepare aioli:
- Mix dry mustard and water to make a paste. Place mustard mixture and all other ingredients except mayonnaise into blender and blend until smooth. Add mayonnaise and blend again.
- To prepare onions (note that you can leave these off if you don't have the time):
- 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. Be careful to get them crispy and darkened, but not burned.
- Spread each tortilla with hummus. Top with ahi and cabbage. Place 6 pieces of sashimi tuna on top so that you can ultimately cut in 6 wedges). Top each piece of sashimi with tobacco. Drizzle with aioli and top with sprouts and onions.
Crisp flour tortillas emerge from a 400 degree oven blistered and rigid, carrying a cold weight of raw ahi tuna, pungent radish sprouts, and rich aioli. Thermal contrast defines this preparation, requiring hot, dehydrated crusts to support moisture-heavy raw toppings without immediately turning soggy. Baking the tortillas for five minutes achieves the necessary structural integrity, but watching them closely prevents the kabayaki glaze from scorching into bitterness.
Fresh sashimi-grade tuna demands rigorous handling compared to frozen alternatives, as moisture levels dictate how cleanly the fish slices against the grain. Standardizing slice thickness to roughly one-quarter inch ensures even distribution across the six wedges, preventing any single bite from overwhelming the palate with dense protein. Edamame hummus provides a dense, vegetal base layer, anchoring the slippery seafood to the crispy crust through pure friction and starch adherence.
Dry mustard mixed with water forms a sulfurous paste that mellows significantly when blended with soy sauce, dashi, and sweet onion before the mayonnaise enters the emulsion. Fats in the mayonnaise encapsulate the pungent volatile compounds from the garlic and mustard, subduing raw sharpness into a cohesive umami delivery system. Tubers and alliums fried in small batches maintain oil temperature, keeping the crispy onion garnish light rather than greasy.
Assembling the components requires rapid execution immediately after the crusts cool slightly, minimizing structural degradation from the sauces. Tobiko roe provides intermittent saline pockets that rupture under teeth, contrasting against the smooth puree and yielding fish flesh. Precision in timing separates a crisp, multi-textured composition from a soggy, unstructured mess.
