Corn, Kewpie, and Shrimp Pizza


►  This pizza exemplifies the combination of a familiar form treated with an unusual approach.  Applying mayonnaise, and corn to pizza dough may sound unsettling, but give pizza a chance! (sorry John Lennon)
► The toppings include shrimp, fresh tomatoes, bacon, corn, onion, garlic, and a garnish of pretty parsley and a grid of Kewpie mayonnaise.
► But that’s not all; instead of regular tomato sauce, the base is aurora sauce, which is made from ketchup, mayo, tomato paste, chutney and spices.
►Very nice flavor, if a bit rich, but if you consider an American pizza with a ton of cheese and sausage, well one can’t call it health-food, but it is a bit more conservative.
► Be sure to see my notes about “Aurora Sauce” later in this post.
►Favorite Pizza
Toppings from
“What Japan Thinks”

► 1 Bacon
► 2 Seafood
► 3 Onion
► 4 Corn
► 5 Salami
► 6 Tuna
Aurora Sauce
► ½ cup tomato ketchup
► ⅓ cup kewpie mayonnaise
► 2 Tablespoons tomato paste
► 2 Tablespoons hot mango chutney
► pinch of cayenne
Combine the ingredients and blend until smooth. Refrigerate until ready to use. Use leftover sauce on pasta—it’s spicy, sweet, and smooth.
►Thaw a package of frozen pizza dough, or better yet make your own.
► 7 Mushroom
► 8 Ham
► 9 Potato
► 10 Green pepper
► 11 Sliced tomato
► 12 Raw (parma) ham
Pizza Toppings
► ½ pound shrimp, cooked and peeled
► ½ cup fresh tomatoes, diced
► 5 ounces bacon, cut into small squares, cooked crisp
► 1 cup corn (nibblets from 1 ear)
► 1 small onion, thinly sliced
► 2 cloves garlic, crushed and minced
► chopped parsley, a good handful
► Kewpie mayonnaise
► 13 Basil
► 14 Garlic chips
► 15 Meat (bolognese) sauce
► 16 Snow crab
► 17 Teriyaki chicken
► 18 Barbeque chicken
►Boil the shrimp to cook. Peeling the tomatoes will make your pizza more elegant.
►Fry the bacon until crisp, drain the bacon on paper towels. If you take pictures of frying bacon, clean your camera lens: that is why these photos did not turn out well…
►Pour of any extra fat from the pan, add corn, onions, and garlic. Deglaze pan with a bit of water.
► 19 Anchovies
► 20 Red pepper
► 21 Pork
► 22 Beef
► 23 Olive
► 24 Broccoli
►Pre-heat oven: 450°F
►Stretch the pizza dough into two 9 or 10-inch rounds. (I had to make one rectangular pizza to fit my pan.)
►Spread aurora sauce, add tomatoes, shrimp, corn-onions-garlic, top with bacon.
►Bake 20 minutes. Garnish with parsley and Kewpie.
► 25 Gratin (grilled cheese?)
► 26 Cod roe spiced with red pepper
► 27 Egg
► 28 Salmon
► 29 Ruccola cheese
► 30 Shredded seaweed
► Aurora sauce in Japan オーロラソース (oorora soosu = aurora sauce) is different from
French aurora sauce:
► Make chicken velouté sauce (chicken stock thickened with roux, then reduced)
► Add cream and butter to the above to make suprême sauce.
► Add tomato purée to the above to make aurora sauce.
► Note about purchased pizza dough: A one-pound package makes a 9 or 10-inch pizza. Chicago (Midwest) pizzas have thick crusts, but pictures of Japanese pizzas appear to have thin crusts. So I stretched the dough to cover a large cookie sheet. Even so, the crust was disappointingly soft. Really, should have made my own.

4 thoughts on “Corn, Kewpie, and Shrimp Pizza

  1. Pingback: Corn in Japan « Tess's Japanese Kitchen

  2. Pingback: Cheese Grits, Japanese Style? « Tess's Japanese Kitchen

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