Congratulations, you’re one step closer to becoming the next Food Blog Star!
Your entry has advanced to the next round of Project Food Blog 2010.
Your next challenge? “Recipe Remix.”
Challenge Prompt: One recipe, 72 variations! We’re challenging each of you to put your own spin on the same recipe. How you do it is up to you. Will you try out some molecular gastronomy techniques? Share a super-secret trick? Or re-envision the dish from a different perspective? You’ll be asked to put your own spin on Pizza. For the purpose of this contest and challenge, we are defining pizza as having a solid base, a sauce and at least one topping. Get super creative or just share your secrets for the very best results. (from foodbuzz here)
Thank you to the folks at foodbuzz for hosting such a unique and well-executed competition. It has been a blast! The serendipity of participating in this contest has been the introduction to so many creative bloggers! To my readers, thank you for your warm comments and enthusiasm, as well as taking the time to vote and support Taste With The Eyes. Voting for this round is now open through Thursday, October 21. Please come to the Pizza Party, and vote for your favorites!
Finally, another note of thanks to my dear friend Gina and and my favorite local restaurant, Gina Lee’s Bistro in Redondo Beach, for the inspiration to remake their terrific dish, Chicken Katsu with Soba Noodles, into a pizzette! I have been meaning to share my noodle cakes made with udon noodles and chow mein noodles – usually topping them with sautéed mushrooms or spinach. The buckwheat soba noodle cake makes an earthy base for the juicy chicken katsu cutlet, and the flavors from three vibrant sauces and colorful slaw work very well together in this Asian Pizzette. I think Gina would approve.
buckwheat soba noodle cake
macadamia nut chicken katsu, yuzu tahini sauce, sweet ginger soy
tri-color slaw, rice wine chile syrup, daikon sprouts
organic buckwheat soba noodle (fully cooked)
slice into discs with a cookie cutter
season noodle cake with salt and pepper
dust with flour, shake off excess
fry in hot peanut oil
until each side is golden brown and crispy
the center noodles remain tender and chewy
transfer to paper towels and keep warm
THE THREE SAUCES
rice wine chile syrup, sweet ginger soy, yuzu tahini sauce
RICE WINE CHILE SYRUP
rice wine chile
- 1/2 c. seasoned rice wine vinegar
- 1/2 c. mirin (sweet japanese cooking wine)
- 1/4 c. sugar
- 1 -2 serrano chiles, sliced fine, with seeds for extra heat
bring to a boil, cook until liquid becomes slightly syrupy
add salt to taste, let cool, then refrigerate until needed
this sauce is simultaneously spicy hot, sweet, cold, and refreshing
serve extra on the side, you’ll want more!
SWEET GINGER SOY
sweet ginger soy
- 1/2 c. low-sodium soy sauce
- 1/2 c. brown sugar
- 1/4 c. mirin
- 1 1/2 T. minced ginger
- 2 T. cornstarch plus 2 T. water to make a slurry
bring soy, sugar, and mirin to a boil, stir to dissolve sugar, lower heat, add ginger, simmer 5 minutes
add slurry and stir to achieve a syrupy consistency
great on broiled salmon too
YUZU TAHINI SAUCE
- 1/2 c. tahini (sesame seed paste)
- 1 T. seasoned rice wine vinegar
- 1 T. olive oil
- 1 small garlic clove, smashed
- juice from one/two yuzu
combine all ingredients in the small bowl of a food processor
slowly add water if needed to get a consistency for drizzling
also try as a salad dressing or a dip for crudites
if the captivating japanese yuzu citrus fruit is not readily available
another type of citrus juice may be substituted (lemon/grapefruit)
this is the first harvest of yuzu from my tree this season
the tree bears fruit october through march
as they ripen they will turn a lovely shade of gold-yellow
organic boneless skinless chicken breast or thigh
place between layers of plastic wrap
pound to a 1/2 inch thickness
trim the pieces to fit on the noodle cake
lightly season with salt and pepper
dust with flour, shake off excess
dip in a beaten egg white
finally coat with a mixture of half panko breadcrumbs, half crushed macadamia nuts
fry in canola oil until golden brown on both sides
transfer to paper towels and keep warm
nutty. crunchy. juicy.
toss shredded napa cabbage, red cabbage, and carrot ribbons with rice wine chile syrup
trim the stems from kaiware (daikon sprouts) for presentation purposes
What to drink? Otokoyama, my favorite sake, has been making sake for over 340 years on Hokkaido, Japan’s northernmost island. As with wine, you don’t want the sake too cold, or the delicate fragrance and flavors will be masked. My notes on Otokoyama: A floral aroma reminiscent of roses, soft and silky texture with balanced acidity, clean finish with a full mouthfeel makes a terrific pairing with Asian Pizzette.
drizzle sweet ginger soy and yuzu tahini sauce over a warm soba noodle cake
top with a warm chicken katsu cutlet, and drizzle more of the sauces
top with tri-color slaw dressed with rice wine chile syrup
garnish with daikon sprouts
enjoy asian pizzettes and cold sake!
sweet. savory. colorful. bright. flavorful. zippy. zingy. crunchy. chewy. harmonious. delightful.
although not particularly low in calories, this satisfying dish is heart healthy
about 75 mg cholesterol from a 3 oz. portion of lean chicken meat
made with only heart-healthy oils
buckwheat noodles, cabbage, and carrot are a good source of fiber
heart-health benefits from tahini, soy, nuts, ginger as well
A WORD OF GRATITUDE, PERSPECTIVE,
AND AN INVITATION
Have you ever lost a friend? How about losing 584 friends in the blink of an eye? I certainly consider the Followers of Taste With The Eyes, as friends. Your fun, funny, insightful comments make my day. YOU motivate and inspire me. So imagine my disappointment when I realized that the widget that houses my Followers with Google Friend Connect was no longer working…584 friends made since June of 2007, gone.
Well, it took me a few hours to gain some perspective, I was actually sad. Then I realized that Followers of this little blog, will continue to follow, and inspire, and enjoy – widget or no. And hopefully you will leave a comment, or re-join Friend Connect or join my new Networked Blogs so I can keep in touch and follow you too!
I invite you to “Join This Site” on Google Friend Connect and “Follow This Blog” on Networked Blogs/Facebook. Both are located in the right-hand columns near the top of the blog. Let’s stay connected!
Voting is now open through Thursday, October 21. If you are a fan of Asian Pizzette, please vote HERE!
34 thoughts on “Asian Pizzette”
Ok I attempted a crispy noodle pizza – SIX times – for this challenge but was never happy with the results. The toppings never seemed to stay put and they just looked messy. Yours, on the other hand, wow. So pretty!
Thanks Mardi – try using the noodles that come refrigerated, fully cooked, for soup. They work great. I will post my udon noodle cake soon too. Good luck to you, love your blog and Les Petits Chefs! I’ll have my own petits chefs visiting and cooking with me at the end of November!
I’m quiet. Imagining all the diverse tastes, textures and colors that go into this dish. Quietly delighted.
Hi LL, What a shame to lose your followers/friends. But, I’m glad to be the first one to re-connect with you. I’m sure that everyone else will be along shortly – your blog is definitely worth following.
Congratulations on making it to the next challenge. You have another winner here. As always, you can count on my vote.
way to set a mood here- this is not just a very well-executed pizza, but an awesome thematic vibe. i’m enchanted- think i’ll stay for a glass of sake and a nibble on that exquisite pizza. votes coming your way, babe.
Lori Lynn, I love your photo with the blue glass…such elegance!! I’m going to dig up some blue glass things now too..
And your pizzette looks divine…I would love to seat myself at that lovely table and be served this delightful piszzete….I will dress up of course…
This such a stunningly beautiful dish! Unique and delicious…excellent work!
Why haven’t I visited your site before? This is gorgeous! I am dripping in envy of your yuzu fruit tree and those darling little kaiware and the little pizzette. Voting now!
Such elegance, and yep… glamor in this preparation and presentation. It’s sending my mind off in hundreds of romantic directions. GREG
I must confess my complete ignorance of most of the ingredients you have used here…This is what is great about these challenges: each of us with our history, experience, tastes….
I love the photos and your food-styling!
Good luck to us both !!!!
Lori Lynn! I think my actual words were “OMG!” as I took a gander at this fabulous creation! Nice job, Lady. Of course, what else would I expect? My mouth was watering as I read each component of this “pizza”. So creative.
sorry to hear about that google thing. so weird! well, I’m your friend for sure. Love everything you do.
So unique, and oh those photos! Wow those photos. I covet such skills. Got my vote!
What an incredibly creative pizza! Great photos too! Nicely done!
Lori Lynn: Your Chicken Katsu w/Soba Noodles pizette is a culinary work of art. I would luv to taste this – so many interesting flavors, ingredients, textures and beautiful presentation. Your food photography, just exceptional. Nicely done!
Sorry to hear about your Google Connect mishap.
This is a great version of Asian pizza… great idea. 🙂
I love this but, then again, I love everything you do. It’s always about good taste, creativity, and excellent execution and presentation. I guess I’ll be voting for you again in Round 6.
Beautiful dish and fantastic pictures! Great job!
Lori: Beautifully done and perfectly presented!
Again, I love your table scapes, they make me want to sit down and eat anything off them. I love this idea of a noodle pizza. Good Luck!
Wow! How have I never seen your blog before? It’s so beautiful. Wonderfully creative twist on pizza for the challenge 🙂
This is, by far, the most innovative and delicious looking entry that I’ve seen. You deserve to make it to the next round…how could you not? I’m in awe of your asian pizzette. So beautiful! And thank you for your kind words on my blog. Your thoughts mean more to me than I can express.
What a crazy and fantastic idea! I bet they taste incredible! Good luck!
You have most definitely captures this one…Wow, amazingly creative and simply stunning 🙂
So unique and looks delicious! Your photos are stunning. Hope to see you in round 6. -Katy
Very interesting recipe, Lori Lynn, and, as usual, photos that make us taste with our eyes. I voted.
Love your take on a pizza as this is the type of pizza I’d love to eat. Great post and photos. You’ve got my vote and good luck!
This is stunning! Thinking of all the flavors you packed into it have my mouth watering. Best of luck!
This is a really unique and great idea. You have my vote.
i love asian flavours…so love ur out of the box thinking…u rock..
wow that is incredibly creative! and it looks superb!
Wow, very impressive! Gorgeous presentation and great flavours. I love what you did with the noodles.