Japanese Mayo Jaga Pizza

4,948

58

35

Introduction: Japanese Mayo Jaga Pizza

About: Synth chick for electro-rock band, Former Human Beings

Despite being half Japanese, I had never heard of Mayo Jaga Pizza, the very unique corn-potato-meat-mayonnaise topped pie. However, someone recently brought it up at work and it totally piqued my interest. There isn't too much info on this mystery pizza online, so I had to do some research through my Japanese family and friends. I was so glad I did because, even though I was scared of it at first, this pizza was freakin' delicious! So, now, you don't have to live in Japan to order this from Domino's because you can follow my Instructable!

My studies assume most Mayo Jaga Pizzas are topped with Japanese Kewpie mayonnaise. Due to the COVID-19 pandemic, I was not able to get a new bottle of it in time for this, so I made something similar myself. If you can get your hands on the Kewpie mayo, go for it! It's lovely!

Step 1: Why Is It Called Mayo Jaga?

Why it's called Mayo Jaga? Well, it does have mayonnaise in it. That's the obvious bit. Jaga is from the Japanese word "jaga-imo" which means potato, an ingredient in this pizza. The term "jaga" came from Jakarta, as in Indonesia. Dutch traders originally brought to Japan their first ever potatoes from Jakarta, hence, jaga-imo. I got this history lesson from my mum, who is a super awesome smartypants when it comes to history! Thanks, Mum! Errr... arigatō!

Step 2: Gather Your Materials

Dough:

  • 3 1/2 to 4 cups bread flour
  • 1 tsp sugar
  • 2 1/4 tsp active dry yeast
  • 2 tsp salt
  • 1 1/2 cups water, 110 F
  • 2 Tbsp olive oil
  • cornmeal or flour

Pizza Sauce:

  • 1/4 cup onion, small dice
  • 2 garlic cloves, minced
  • 1 cup tomato puree
  • 1/2 cup crushed tomatoes
  • 2 tsp sugar
  • 1/2 tsp dried oregano
  • 1/2 tsp dried marjoram
  • 1 tsp garlic powder
  • pinch of ground cayenne (optional)
  • salt and pepper to taste

Toppings:

  • 1/4 cup onion, small dice
  • 2 garlic cloves, minced
  • 8 ounces whole corn kernels
  • 1/3 cup parboiled potato, small dice*
  • 2 Tbsp grated Parmesan cheese
  • 1 1/2 cups mozzarella cheese
  • 4 ounces meat like Pancetta, Prosciutto
  • 1/4 cup chopped parsley

Mayonnaise drizzle:

  • 1/3 cup mayonnaise
  • 2 tsp seasoned rice vinegar
  • 1 tsp apple cider vinegar

Tools:

  • large bowl
  • mixer with dough hooks (or your willing hands)
  • saucepan
  • medium pan
  • large pan, pizza pan, or pizza stone
  • mixing bowl
  • whisk
  • empty squeeze bottle

*To parboil the diced potato, simply place in microwavable bowl and cover with water. Microwave on high for 4 minutes, then drain well.

Step 3: Making the Dough

This is enough dough to make 2 10-inch pizzas, or 1 extra large thick crust pan pizza, which is what I did. In a bowl, combine yeast, sugar, and salt. Add warm water and mix together. When it starts bubbling, it's ready to use.

Pour the yeast mixture into a large bowl with the flour in it and stir. Add the oil. Mix well.

Using dough hooks or your hands, knead until it comes together as a big ball. If it's too sticky, sprinkle in some flour. If it's too dry, add droplets of water, little by little.

Step 4: Dough Rise and Dough Fall

Spread a thin layer of olive oil on the inside of a large bowl or pot. Place dough inside, cover, and let rest in a warm area for at least 1 1/2 hours.

Remove and push down to deflate the dough. Place on a surface dusted with cornmeal or flour. Press out into a large round.

Add enough oil in your pizza pan to cover bottom and sides. Carefully transfer dough to pan, pressing outwards, pressing down on any air bubbles. Allow it to rest while you continue with making the sauce and topping elements.

Step 5: Make the Pizza Sauce

Add some oil to a saucepan over medium heat. Add 1/4 cup chopped onion. When softened, add 2 minced garlic cloves.

Add the tomato puree, crushed tomatoes, sugar, oregano, and marjoram. Mix well. Bring sauce to a bubbling boil, then lower to a simmer for a few minutes.

Shut off heat. Stir in garlic powder and cayenne. Set aside.

*Other elements in this pizza are salty enough that you don't need to add salt to this layer.

Step 6: Make the Potato Corn Mixture

Heat some oil in a pan over medium heat. Soften 1/4 cup chopped onions, then add 2 cloves minced garlic.

Add corn and parboiled potato pieces. Cook, stirring often, until corn starts browning at edges.

Shut off heat and stir in Parmesan cheese. Set aside.

*My twist on this potato corn mixture came from the inspiration of Mexican Street Corn. In my head, I thought, corn, mayonnaise, spicy. I know I'm going all over the globe now, but damn, I'm happy with this mixture!

Step 7: Adding Toppings

Preheat oven to 450 F. Grab the pan with the resting pizza dough and press down and outward one more time. Spoon on the pizza sauce, leaving a bit of the edge uncovered.

Sprinkle dough with mozzarella cheese. Spoon corn potato mixture on top. Add meats. Prosciutto can be on the salty side, so I rip them into bits and scatter them about the pizza.

Place pizza pan on lower rack of oven and bake from 10-20 minutes, depending on the size of your pizza. My extra large pan pizza took 20 minutes. Remove when crust is bubbly and golden.

Sprinkle with chopped parsley. Allow pizza to rest while you make the Japanese mayo.

Step 8: Make the Japanese Mayo

Add regular mayo to a small bowl. Add the vinegars and whisk until silky

Transfer mayo to your squeeze bottle. Make parallel lines across the top of the pizza.

Make lines the other way so you have a mayonnaise checkerboard. Fun!

Step 9: Serve It Up! Itadakimasu! 頂

Because it was my first time making Mayo Jaga, I went easy on the mayonnaise stripes. However, I ended up liking it so much, I squeezed more on at serving.

I know a lot of you are going EWWwww mayo pizzzaaaa! But guess what! I did, too, before I made it! And those horrified looks on my family members' faces when I brought this to the table? All turned smiles. All happy, no leftovers!

Pizza Speed Challenge 2020

Second Prize in the
Pizza Speed Challenge 2020

Be the First to Share

    Recommendations

    • Summer Fun: Student Design Challenge

      Summer Fun: Student Design Challenge
    • Backyard Contest

      Backyard Contest
    • Fandom Contest

      Fandom Contest

    35 Comments

    0
    splitthebanana
    splitthebanana

    5 months ago

    Wow! This Japanese pizza looks delicious! I have loved all of your posts but this one is definitely my favorite!:)

    0
    Dumbphone
    Dumbphone

    1 year ago

    Ohhh wow...this looks fab! I have never heard of this type of pizza, but want to try it. I can steal a tube of Kewpie Mayo from mom next time I see her!.

    0
    attosa
    attosa

    Reply 1 year ago

    YESSS! Please try this. It's so weirdly fun and yummy! Steal that tube!

    0
    onegoodknife
    onegoodknife

    1 year ago

    This Looks absolutely divine. For someone obsessed with Japanese food, I will have to give this one a try!!

    0
    attosa
    attosa

    Reply 1 year ago

    Yes! Please do make this... esp as you can really only have it delivered if you're in Japan :D

    0
    jeff-o
    jeff-o

    1 year ago

    Definitely need to add this to my list of pizzas to try making :D

    0
    attosa
    attosa

    Reply 1 year ago

    Yessss! It's not too difficult but it's so one-of-a-kind :) Enjoy!

    0
    AbelM38
    AbelM38

    1 year ago

    Wow 🤩 again, you’ve outdone yourself. You never fail to amaze! That looks so yummy I’d lick the pan

    0
    attosa
    attosa

    Reply 1 year ago

    Awww thank you! I'd invite you to lick the pan so long as it's cooled down enough! ;)

    0
    samcece
    samcece

    Question 1 year ago on Step 4

    What does "Extra Virgin" mean?

    0
    attosa
    attosa

    Answer 1 year ago

    Unadulterated and pure! :o

    0
    bryans workshop
    bryans workshop

    1 year ago

    Awesome! I live in Japan and they're all about this kind of pizza. Your pizza looks perfect.

    0
    attosa
    attosa

    Reply 1 year ago

    Oh, wonderful! Thank you! Where in Japan are you? How exciting! I'm loving your Instructables :)

    0
    bryans workshop
    bryans workshop

    Reply 1 year ago

    Thank you very much! I live in Chiba about an hour away from Tokyo.

    0
    attosa
    attosa

    Reply 1 year ago

    Is that where Narita Airport is? If so, I have been there :D

    0
    bryans workshop
    bryans workshop

    Reply 1 year ago

    Yeah, that's my area. It's a ghost town with this virus going on. :(

    0
    attosa
    attosa

    Reply 1 year ago

    I'm sure. :( Stay safe... and crafty! x

    0
    Icelandian
    Icelandian

    Question 1 year ago

    I was expecting to see Kewpie. Have you tried it with that?

    0
    attosa
    attosa

    Answer 1 year ago

    Hello! My intro explains why I could not get a new Kewpie due to the pandemic. Step 8 shows how to fake a Kewpie with regular mayo. This is my first time making and trying Mayo Jaga, so hopefully the next time I make it, Kewpie will be in the house! :)

    0
    Icelandian
    Icelandian

    Reply 1 year ago

    Oh, sorry. My fault. Should have read more closely. Luckily we have a great Asian market in town. The ones available on Amazon look "sketchy". (Again, sorry.)