Minecraft Adventures B2G1 Free

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Visit our stores

    Recently Viewed clear list

    The Powell's Playlist | August 11, 2015

    Felicia Day: IMG Felicia Day's Playlist for You're Never Weird on the Internet (Almost)

    These songs go along with some of the chapters in my book You're Never Weird on the Internet (Almost). Hope you enjoy! 1. "Sooner or Later" by... Continue »
    1. $18.19 Sale Hardcover add to wish list

Qualifying orders ship free.
New Hardcover
Ships in 1 to 3 days
Add to Wishlist
available for shipping or prepaid pickup only
Available for In-store Pickup
in 7 to 12 days
Qty Store Section
14 Remote Warehouse Cooking and Food- Asian

Morimoto: The New Art of Japanese Cooking


Morimoto: The New Art of Japanese Cooking Cover




Tuna Pizza with Anchovy Aioli
Makes 4 servings

Typical of Chef Morimoto's easy way of combining traditions, this Tuna Pizza is one of his most popular recipes. An instant pizza base is created from a grilled flour tortilla, then topped with tuna sashimi and a sprinkling of colorful vegetables and olives. A tangy Anchovy Aioli is used for garnish and extra eye appeal.

4 flour tortillas, about
7 inches (17 cm) in diameter
2 tablespoons extra virgin olive oil
1/2 cup barbecued eel sauce
(available in Asian specialty stores)
10 ounces (275 g) sushi-grade tuna, thinly sliced
2 fresh jalapeño peppers seeded and thinly sliced
1/2 cup thinly sliced red onion
1/2cup halved cherry tomatoes
1/3 cup pitted Kalamata olives
Anchovy Aioli
Baby cilantro or sprouts for garnish

1. Prepare a medium fire in a barbecue grill or set a cast-iron grill pan over medium heat. Brush each tortilla lightly on both sides with olive oil. Brush 2 tablespoons of the barbecued eel sauce over one side of each tortilla.
2. Grill, sauced side down, for 1 to 2 minutes, until lightly browned grill marks appear. Rotate 90° and grill for 1 to 2 minutes, until crisscross marks appear and the tortillas are fairly crisp. Turn the tortillas over and grill until the second side is crisp, 1 to 2 minutes (photo 01). Transfer to a wire rack to cool.
3. Arrange the tuna slices over the tortillas. Scatter the jalapeño peppers, red onion, cherry tomatoes, and olives over the tortilla. Drizzle the Anchovy Aioli decoratively over the pizza. Garnish with the cilantro or sprouts (photos 02–05).

Anchovy Aioli
Makes about 1 cup

2 egg yolks
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons anchovy paste
1/4 teaspoon soy sauce
1/4 cup extra virgin olive oil
1/2 cup vegetable oil
Salt and freshly ground black pepper

While this intensely flavored mayonnaise is used as a decorative sauce on the tuna pizza, it's an excellent accompaniment to steamed or grilled fish and makes a fabulous potato salad. Stored in a tightly covered container, the sauce will keep well in the refrigerator for up to 5 days. Note: the word aioli is used as a conceit here; there is no garlic in the recipe.

1. In a food processor, combine the egg yolks, vinegar, lemon juice, anchovy paste, and soy sauce. Blend well.
2. With the machine on, very slowly add the olive oil and vegetable oil in a slow, thin stream, processing until the mayonnaise is emulsified and thick. Season with salt and pepper to taste.

Product Details

The New Art of Japanese Cooking
Morimoto, Masaharu
Dk Publishing
DK Publishing
DK Publishing (Dorling Kindersley)
Regional & Ethnic - Japanese
Cookery, japanese
Publication Date:
September 2007
Grade Level:
11.14x9.30x.99 in. 3.17 lbs.

Other books you might like

  1. The Ultimate Ice Cream Book: Over... Used Trade Paper $8.50
  2. Salt: A World History
    Used Trade Paper $7.95
  3. Letters to a Young Chef (Art of... Used Hardcover $6.95
  4. Pirets the George & Piret Munger... Used Trade Paper $1.50
  5. The Chefs of the Times Used Hardcover $8.50
  6. Think Like a Chef Used Trade Paper $7.95

Related Subjects

Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » General
Cooking and Food » Professional and Quantity » General
Cooking and Food » Regional and Ethnic » Asian
Cooking and Food » Regional and Ethnic » Japanese

Morimoto: The New Art of Japanese Cooking New Hardcover
0 stars - 0 reviews
$40.00 In Stock
Product details 272 pages DK Publishing (Dorling Kindersley) - English 9780756631239 Reviews:
"Staff Pick" by ,

Morimoto is a standout among today's food celebrities, and his new book of Japanese cooking — filled with delicious, approachable recipes — has universal appeal. With more Americans being turned on to Japanese cuisine as a new way to enjoy healthy food, this cookbook should be part of every cook's library.

"Synopsis" by , Masaharu Morimotos cooking has distinctive Japanese roots, yet its actually, as the chef calls it, global cooking for the 21st century. Characterized by beautiful color combinations and aromas, the dishes featured in this cookbook infuse multicultural influences such as traditional Chinese spices and simple Italian ingredients--presented in a refined French style.DK
  • back to top


Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.