📝 About This Recipe
A nostalgic staple of Japanese 'Kissaten' (retro coffee shops), this Pizza Toast elevates humble bread into a gourmet Yoshoku masterpiece. Featuring thick-cut Shokupan (Japanese milk bread) and a balanced medley of savory toppings, it offers a delightful contrast between a crunchy crust and a soft, pillowy interior. It is the perfect marriage of Western flavors and Japanese precision, creating a comforting snack or breakfast that feels both familiar and uniquely sophisticated.
🥗 Ingredients
The Foundation
- 2 slices Shokupan (Japanese Milk Bread) (extra thick-cut, about 1 inch or 2.5cm thick)
- 1 tablespoon Unsalted Butter (softened to room temperature)
The Signature Sauce
- 3 tablespoons Tomato Ketchup (Japanese brands like Kagome are preferred for sweetness)
- 1 teaspoon Tomato Paste (for depth of flavor)
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Soy Sauce (the secret umami boost)
Toppings
- 1 cup Shredded Mozzarella Cheese (or a Japanese 'pizza cheese' blend)
- 2 pieces Japanese Wiener Sausages (thinly sliced on a bias)
- 1/4 piece Green Bell Pepper (sliced into very thin rings)
- 1/8 piece White Onion (paper-thinly sliced)
- 2 pieces Button Mushrooms (cleaned and thinly sliced)
Finishing Touches
- 1 teaspoon Fresh Parsley (finely chopped for garnish)
- to taste Tabasco Sauce (optional, for serving)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Preheat your toaster oven to 200°C (400°F). If using a standard oven, set it to the broiler setting or high heat.
-
2
In a small bowl, whisk together the ketchup, tomato paste, garlic powder, dried oregano, and soy sauce until smooth. This creates a rich, Japanese-style 'pizza' base.
-
3
Lightly toast the thick slices of Shokupan for about 1 minute until the surface is just barely starting to firm up but not yet browned.
-
4
Spread a thin, even layer of softened butter over one side of each toasted bread slice. This acts as a moisture barrier so the sauce doesn't make the bread soggy.
-
5
Generously spread the prepared tomato sauce over the buttered side of the bread, reaching all the way to the edges.
-
6
Scatter the paper-thin onion slices and mushroom slices evenly over the sauce.
-
7
Cover the vegetables with a generous layer of shredded mozzarella cheese, ensuring the toppings underneath are mostly covered.
-
8
Place the sliced Japanese wieners and green pepper rings on top of the cheese. Placing them on top allows them to char and crisp up beautifully.
-
9
Place the assembled toasts back into the toaster oven or under the broiler.
-
10
Bake for 5-7 minutes, or until the cheese is bubbly and golden-brown in spots, and the edges of the bread are crisp.
-
11
Carefully remove the toast from the oven. Let it rest for 1 minute to allow the cheese to set slightly, making it easier to cut.
-
12
Sprinkle with freshly cracked black pepper and chopped parsley. Slice diagonally into triangles or into thick soldiers and serve immediately.
💡 Chef's Tips
Use thick-cut bread (at least 1 inch); thin sandwich bread cannot support the toppings and will collapse. Slicing the onions and peppers paper-thin is crucial so they cook through in the short toasting time. The soy sauce in the sauce is the 'secret' to achieving that authentic Japanese Yoshoku flavor profile. If you can't find Shokupan, use a high-quality Brioche or thick-cut Texas Toast as a substitute. Don't skip the butter layer; it is the professional secret to preventing the sauce from soaking into the crumb.
🍽️ Serving Suggestions
Serve with a side of crisp cabbage slaw dressed in a sesame ginger vinaigrette. Pair with a hot cup of pour-over coffee or an iced Royal Milk Tea for the full Kissaten experience. Add a dash of Tabasco sauce at the table for a hit of acidity and heat, just like they do in Tokyo. A side of Japanese corn potage soup makes this a hearty, comforting lunch.