Steps

1. Slice Eringi mushroom 1 (50g) in half lengthwise, then cut each half in half again to get 2mm thick slices.
   🕒 00:52
2. Tear Maitake mushroom 1 pack (100g) into bite-sized pieces by hand.
   🕒 01:05
3. Place the sliced Eringi and torn Maitake mushrooms into a frying pan.
   🕒 01:14
4. Add Olive Oil 1 tbsp and Grated Garlic 1 tsp.
   🕒 01:17
5. Heat over medium heat, mix well to coat with oil, and sauté until the mushrooms release their moisture and develop a browned surface. This brings out their umami for a more delicious result.
   🕒 01:21
6. Once the mushrooms are cooked through and have a browned surface, add Dashi Powder 2/3 tsp and mix well.
   🕒 01:50
7. Transfer the cooked mushrooms to a bowl.
   🕒 02:05
8. Lightly grease the frying pan with olive oil.
   🕒 02:08
9. Arrange Gyoza wrappers in a circular shape, overlapping the edges, to form a solid base with no gaps.
   🕒 02:12
10. Drizzle Mayonnaise in a striped pattern over the entire surface of the arranged gyoza wrappers.
    🕒 02:27
11. Spread the prepared mushrooms evenly over the wrappers.
    🕒 02:33
12. Sprinkle Mixed Cheese 30g evenly over the top.
    🕒 02:40
13. Cover with a lid and cook over medium heat for 2.5 to 3 minutes, or until the bottom is browned and the cheese is melted.
    🕒 02:49
14. Carefully transfer the cooked "pizza" onto aluminum foil.
    🕒 03:11
15. Grill or toast until the top surface is browned. If the edges start to burn, cover with aluminum foil to prevent overcooking.
    🕒 03:15
16. Transfer to a plate and cut into desired serving sizes.
    🕒 03:38