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"Think fried rice meets pizza," says Chicago chef Grant Achatz, who makes this crazy-fun dish for dinner with his kids. You can pick your toppings, he says, but the most important one is the Manchego cheese, which has a flavor profile that's similar to miso.
2 1/2 ounces shiitake mushrooms—stemmed, caps thinly sliced
2 tablespoons soy sauce
2 tablespoons canola oil
1/2 teaspoon toasted sesame oil
3 cups cooked sushi rice
5 ounces firm tofu, sliced
2 teaspoons unagi sauce (optional)
1/3 cup shelled edamame
5 ounces Manchego cheese, shredded (about 1 1/2 cups)
1/2 cup soy bean sprouts
Kosher salt
Togarashi and toasted white and black sesame seeds, for sprinkling
1 cup large bonito flakes
6 shiso leaves, thinly sliced
1/4 cup cilantro leaves
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1st Keep
 Renata_Lam
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