- Preheat the oven to 375º. In a bowl, toss the mushrooms and soy sauce. Let stand for 5 minutes; drain.
- In a 9-inch ovenproof nonstick skillet, heat the oils. Press the rice into the skillet, about 1/4 inch thick. Cook over moderately high heat until the bottom is golden, 10 minutes. Top with the tofu in a single layer and drizzle with unagi sauce. Top with the shiitake, edamame, cheese and bean sprouts and season with salt. Sprinkle with togarashi and sesame seeds.
- Transfer the skillet to the oven and bake on the top shelf for 15 minutes, until the top is golden. Slide the pizza onto a platter; top with the bonito, shiso and cilantro and serve.
Notes: Sweet-salty unagi sauce is available at Japanese markets.
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Recipe Credit: Grant Achatz
Image Credit: Christina Holmes