Tempura Wasabi Cream Cheese Stuffed Bagels

Chef Adam Gertler is making a dish with a spicy kick.

Ingredients

Directions:

Slice bagels in half and then slice through the tops yielding 8 crescent shapes. Scoop out a layer of dough so the crescents have a nice crater
In stand mixer with whisk attachment combine cream cheese, crème fraiche, dashi, wasabi, soy, sambal and scallions. Mix until combined thoroughly, about 30 seconds, paddling the sides as needed
Fill bagel pieces with cheese mixture. Place on tray in freezer until ready to fry (they do not need to be completely frozen)
Combine flour, cornstarch, tapioca starch and salt.
Divide starch mixture between 2 bowls
To one bowl add equal parts vodka and beer until a thin batter forms (similar to a crepe batter)
Scoop seeds from cucumber pieces
Slice cucumbers very thin and place in a bowl with salt, sugar and rice vinegar
Combine mayo and sriracha
Dredge bagel pieces in flour mixture
Dip in batter and fry at 375 degrees for 90 seconds to 2 minutes, flipping halfway through
Remove bagel tempura and allow to drain on wire rack
Season with salt and togarashi seasoning
Dress Mizuna leaves with olive oil and yuzu juice

Plating:

Divide bagel tempura between 4 plates. Arrange the tempura so the bagels face the same direction
Top tempura with the lox
Arrange cucumber slices on top of lox in a shingle pattern (overlapping)
Place a dollop of sriracha mayo on the center of each tempura piece
Place spoonful of salmon roe on kewpie dollop
Divide dressed Mizuna among the plates
Finish with pieces of Nori