Tempura Wasabi Cream Cheese Stuffed Bagels

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

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