NUKA-TORI

RECIPE CARD

NUKA-TORI

Yield: One 12 × 16-inch rectangular pizza; approximately 12–16 small squares  |  Time: About 1 hour, plus dough preparation

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Equipment

• 12 × 16-inch baking pan
• Oven
• Skillet
• Small saucepan or microwave-safe bowl
• Instant-read thermometer

Ingredients

Pizza

• 1 ball Chicago tavern-style thin-crust dough sized for a 12 × 16-inch pan
• 100 g sesame-garlic cream sauce
• 180 g low-moisture mozzarella
• 180 g boneless, skinless chicken thigh
• 100 g Korean rice cakes (tteok)
• ½ small red onion, thinly sliced
• 1–2 scallions, thinly sliced
• 1 tbsp pickled ginger, drained
• 1 tsp toasted sesame seeds
• 1–2 tbsp wasabi-Kewpie mayonnaise
• Neutral oil as needed

Teriyaki glaze

• 15 g soy sauce
• 15 g mirin
• 15 g water
• 5–10 g sugar or honey
• 2 g freshly grated ginger, optional

Gochujang rice-cake glaze

• 5 g gochujang
• 5 g honey or sugar
• 5 g water
• A few drops of rice vinegar

Sesame-garlic cream sauce

• 60 g mayonnaise
• 30 g sour cream
• 1 small garlic clove, finely grated
• 5 g toasted sesame oil
• 5–10 g water, as needed
• Salt to taste

Instructions

Step 1: Make the sesame-garlic cream

1. Combine the mayonnaise and sour cream in a small bowl.
2. Add the grated garlic and sesame oil.
3. Whisk until smooth.
4. Add water a little at a time until the sauce is spreadable.
5. Season lightly with salt.
6. Refrigerate until needed.

The sauce should be thick enough to stay on the dough without pooling.

Step 2: Prepare the teriyaki chicken

1. Cut the chicken thigh into bite-sized pieces.
2. Heat a lightly oiled skillet over medium-high heat.
3. Cook the chicken until it reaches an internal temperature of 165°F.
4. Combine the soy sauce, mirin, water, sugar or honey, and optional ginger.
5. Add the mixture to the skillet.
6. Simmer until the sauce lightly coats the chicken.
7. Allow excess liquid to evaporate.
8. Remove from the heat and cool slightly.

The chicken should be glazed, not swimming in teriyaki sauce.

Step 3: Prepare the rice cakes

1. Cook or soak the rice cakes according to their package directions until pliable, tender, and chewy.
2. Drain thoroughly.
3. Combine the gochujang, honey or sugar, water, and rice vinegar in a small saucepan.
4. Warm gently until smooth.
5. Toss the rice cakes with just enough glaze to coat them.

The rice cakes should already be tender before they go onto the pizza. Baking alone may not soften them sufficiently.

Step 4: Prepare the pan and dough

1. Preheat the oven to approximately 475°F, or follow the requirements of your tavern-style dough recipe.
2. Lightly oil a 12 × 16-inch baking pan.
3. Roll or press the dough into a thin, even rectangle.
4. If your dough recipe requires it, par-bake for 3–5 minutes before topping.

Step 5: Assemble the pizza

1. Spread approximately 100 g of sesame-garlic cream over the dough in a thin, even layer.
2. Add the mozzarella.
3. Distribute the teriyaki chicken evenly.
4. Add the gochujang-glazed rice cakes.
5. Scatter the red onion over the pizza.

Keep the toppings distributed evenly so every square has a balanced amount of chicken, cheese, and rice cake.

Step 6: Bake

Bake for approximately 8–14 minutes, depending on your dough and oven, until the underside is crisp and golden, the cheese is bubbling, the toppings are hot, and the edges are browned.

If the top is finished before the underside is crisp, adjust your oven rack or pan placement on the next test.

Step 7: Finish

1. Remove the pizza from the oven.
2. Drizzle with wasabi-Kewpie mayonnaise.
3. Add the sliced scallions.
4. Sprinkle with toasted sesame seeds.
5. Finish with the drained pickled ginger.
6. Cut into small squares.

Plating

Remove from the oven, drizzle with wasabi-Kewpie mayonnaise, add sliced scallions and toasted sesame seeds, finish with drained pickled ginger, and cut into 12–16 small squares.

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Schossow Kitchen · schossowkitchen.com