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Recipe courtesy of Justin Warner

Bagels with Miso Cream Cheese and Ikura

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In Japan, bars and restaurants will cure blocks of cream cheese in a mixture of miso and mirin. The result is a firmer version of cream cheese with rich umami and amped up salt content. It's very addictive, especially with a whiskey highball. Christine Lau of New York City, who happens to be a pal of mine, fused this bar snack with the classic bagel pairings of New York all in one little bowl. I talked to Christine about how this would be a perfect large-format spread for an eggless brunch and she told me to "go for it!" So here we are. If you are in New York, be sure to hunt down her new restaurant, Kimika.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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Ingredients

Directions

Special equipment:
a mandoline
  1. Combine the cream cheese, miso and mirin in a stand mixer fitted with a whisk attachment. Beat until super smooth and creamy.
  2. Spread the cheese mixture on a platter and garnish with the cucumbers, shallots, salmon roe and bagel chips.

Cook’s Note

Regarding the salmon roe, they have a porous membrane, which means… they can be marinated! Why let some caviar professional decide the seasoning level of your salmon roe when you can do it yourself? Give them an 8-hour soak in soy sauce or any other liquid/herb/spice combo you like, as long as it is kept cold. I've been known to add some sake and vanilla bean for fun. The sky is kind of the limit, as long as it's a cold sky.

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