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In his native Japan, chef Yoshiharu Sogi grew up not only with traditional rice crackers, but with RITZ Crackers as well.
“RITZ Crackers are a flavorful and popular brand in Japan,” says Sogi, the 2018 grand prizewinner of the RITZ Crushed Crackers Recipe Contest.
The rich, buttery flavor of RITZ Crackers inspired the chef to create the Crunchy Calzone, a twist on an Italian calzone and another popular Japanese snack item, kare-pan, or curry bun. Japanese curry, which is milder than the spicy Indian variety, is wrapped in a piece of dough that is coated in breadcrumbs and deep-fried.
The calzone is also a well-known dish and easily modified in size to be hand-held like a sandwich or an appetizer, Sogi says. “It’s another type of pizza. I felt I could alter the size and add different textures and richness with the RITZ Crackers.”
Sogi’s winning entry encompasses a mixture of flavors, traditions and cultures, and is a reflection of his own career cooking in Asia, Europe and North America.
After attending culinary school in Osaka, Japan, Sogi pursued further training in France and began his career at the Michelin-starred Restaurant Quatre Saison in Lyon, France. Following that he served as a chef at restaurants in Tokyo, Hawaii and Napa Valley. Today he assists his wife in running two catering companies in Sonoma, Calif. — Wine & Food Pairing Catering and Yatai Japanese Food Catering.
Sogi first attempted to prepare the calzone solely with crushed RITZ Crackers, which are softer to crumble than regular breadcrumbs and have a richer, buttery flavor. However, the cracker dough proved almost too rich for the savory flavor he was envisioning. Instead, he decided to prepare the calzones with bread flour and yeast.
After allowing the dough to rise for a couple of hours at room temperature, Sogi divided it into small balls to form the calzones. He mixed Italian seasoning and chili pepper into pizza sauce, spread mixture on the dough and topped it with salami, olives, cheese and basil leaves.
After pinching the dough closed to form the calzones, he brushed them with egg white, rolled them in the crushed RITZ Crackers and slipped them into the deep fryer. The resulting dish is buttery, crunchy, cheesy and savory.
“It’s good on a restaurant menu or for catering,” Sogi says. You can pre-make them and you can go smaller or larger.”
Sogi also is an accomplished sommelier, having trained in both Japan and France. He has served as a board member and wine advisor to the Japan Sommeliers Association and is a wine specialist for the Society of Wine Educators of America.
And what would he pair with his Crunchy Calzone? “I recommend a light, smooth red wine, such as a Merlot, Zinfandel or a blend,” Sogi says. “An Italian Chianti would work as well.”
