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By Chef Hideyo Yaki-shabu Style Australian Lamb Pizza with Onsen Egg
- Prep time 25Min
- Cook time 15Min
- Technique Bake
- Meat Lamb
- Cut Loin
- Serves 2
Yaki-shabu Style Australian Lamb Pizza with Onsen Egg is a creative fusion dish that combines tender Australian lamb cooked in a savoury sukiyaki-style sauce with melted mozzarella on a crisp pizza base. Finished with a silky onsen egg, green onions, and a touch of sansho, this recipe delivers a rich balance of umami, creaminess, and subtle spice in every bite.
Ingredients
Specification
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Size: 25 cm
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Cooking time: 6–7 minutes
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Yield: 1 pizza
Ingredients (per 1 pizza)
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Half-baked pizza dough: 1
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Mozzarella: 80–100 g
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Lamb (shabu cut, thinly sliced): 120 g
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Onion (sliced): 30 g
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Onsen egg: 1
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Green onion: as needed
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White sesame: as needed
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Ground sansho: a pinch
Australian Lamb
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Lamb: 600 g
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Onion: 1
Sauce
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Soy sauce: 100 ml
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Mirin: 100 ml
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Sake: 50 ml
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Sugar: 50 g
Method
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Sauté onion until fragrant.
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Add lamb and cook briefly (quick cook to keep tender).
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Add sauce and reduce lightly.
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Cool and store.
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Keep the lamb tender (do not overcook). Slight moisture is acceptable, but no excess liquid pooling.
Assembly and Bake
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Spread mozzarella over the dough.
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Add sukiyaki beef (120 g).
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Leave a space in the center.
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Temperature: 250 °C, time: 5–6 minutes.
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Bake until the crust is golden and the cheese is fully melted.
Plating
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Place the onsen egg in the center.
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Add green onion.
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Sprinkle nori or sesame.
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Finish with a pinch of sansho.
