Samurai Pie

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A foldable New York-style pizza built around concentrated Japanese curry, sweet-savory sukiyaki beef, caramelized onions, and roasted mushrooms. Tonkatsu sauce adds a tangy, sweet finish.

From Bucka Sylce Za, Night City's favorite pizza joint. A New York slice inspired by SAMURAI, the legendary band of Night City.

Why It Works

Rich Japanese curry, sweet-savory beef, earthy mushrooms, mellow caramelized onions, and tangy tonkatsu sauce create the final flavor profile.

Critical control point: Keep the curry concentrated and the toppings relatively dry. This is especially important for maintaining a crisp underside on a foldable New York slice.

References

Style: New York Slice.

Concept: Japanese curry meets New York pizza.

RECIPE CARD

Samurai Pie

Yield: One 14-inch pizza; approximately 6 large slices | Time: About 1 hour 15 minutes, plus dough preparation

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Equipment

Pizza steel or stone
Oven capable of 500–550°F, if available
Skillet
Sheet pan
Pizza peel or flat tray

Ingredients

Pizza

1 ball New York-style pizza dough, approximately 280–320 g
100 g prepared S&B Golden Curry sauce
150 g low-moisture mozzarella, shredded
115 g thinly sliced beef, preferably sukiyaki or shabu-shabu cut
75 g yellow onion, thinly sliced
75 g shiitake or cremini mushrooms, sliced
1–2 scallions, thinly sliced
1 tbsp tonkatsu sauce, plus more if desired
Neutral oil, as needed
Salt, as needed

Sukiyaki Beef Seasoning

15 g soy sauce
15 g mirin
5 g sake or water
4 g sugar

Instructions

Prepare the curry sauce. Prepare S&B Golden Curry according to the package instructions, using less liquid than you would for a bowl of curry. Simmer until thick and concentrated. Cool completely. The sauce should spread easily but should not run across the dough.
Caramelize the onions. Heat a skillet over medium-low heat with a little neutral oil. Add the sliced onions and a pinch of salt. Cook for 15–25 minutes, stirring periodically, until deeply golden and sweet. Remove from the pan and reserve.
Roast the mushrooms. Heat the oven to 425°F. Toss the mushrooms with a small amount of oil and salt, spread on a baking sheet, and roast for 12–18 minutes until browned and most of their moisture has evaporated. Reserve.
Cook the sukiyaki beef. Combine the soy sauce, mirin, sake or water, and sugar. Heat a skillet over medium-high heat and quickly sear the thinly sliced beef. Add the seasoning mixture and toss until the beef is cooked and lightly glazed. Allow excess liquid to evaporate, then remove from the heat and cool slightly. Avoid overcooking; thin slices cook quickly.
Prepare the oven and dough. Preheat a pizza steel or stone at the oven's maximum temperature, ideally 500–550°F, for at least 45 minutes. Stretch the dough into a 14-inch round.
Assemble. Spread approximately 100 g of curry sauce over the dough, leaving a rim. Distribute the mozzarella evenly, then add the sukiyaki beef, caramelized onions, and roasted mushrooms.
Bake. Bake until the crust is browned, the underside is crisp, and the cheese is bubbling. In a very hot home oven, this may take approximately 6–10 minutes, depending on the dough and equipment.
Finish. Remove from the oven, drizzle with tonkatsu sauce, scatter sliced scallions over the top, and slice into large New York-style wedges.