Bagels with Japanese-ish Fixings

Ingredients for Bagels with Japanese-ish Fixings

• 1 or 2 bagels per person, split

• 350ml Aonori Cream Cheese (recipe below)

• 450g Shiso Gravlax (recipe below), sliced thin

• 1/2 red onion, sliced thin

• 6 to 8 shiso leaves, cut into ribbons

• Furikake, store-bought or your choice of homemade (see below)

• 350g cream cheese, softened

• 3 tablespoons aonori (powdered dried green seaweed)

• 450g skin-on salmon fillet, as fresh and beautiful as possible

• 130g packed brown sugar

• 70g kosher salt

• 1 cup loosely packed sliced shiso leaves

• 1/2 cup dried onion flakes

• 80g aonori (powdered dried green seaweed)

• 2 tablespoons plus 1 teaspoon white sesame seeds

• 2 tablespoons plus 1 teaspoon black sesame seeds

• 1 matsked socker

• 1 tesked kosher salt

• 475ml tightly packed katsuobushi (bonito flakes)

• 45g white sesame seeds

• 45g black sesame seeds

• 1 tablespoon plus 1 teaspoon togarashi shichimi

• 1 matsked kosher salt

Use a spoon or spatula to mix the cream cheese and aonori together in a bowl. This will keep, covered, in the fridge for a few days.

Using tweezers, carefully remove any pin bones from the salmon fillet. Find a deep baking dish or plastic container that holds the fish snugly.

Combine the sugar, salt, and shiso in a bowl. Sprinkle a 1/2-inch layer of the mixture in the baking dish and lay the salmon on top, skin side down. Pack the fish in the rest of the salt-sugar-shiso mixture and cover loosely with a large piece of plastic wrap. You need to weight down the salmon, which you can go about in a couple different ways: A) If you have a dish or container that is slightly smaller than the one the salmon is sitting in, set the smaller container on top of the fish and weight it down with a few cans or a brick; B) Alternatively, fill a large zip-top bag three-quarters full with cold water and seal. Nestle the bag over the piece of fish. If the bag hangs over the sides of the baking dish, pour out some of the water and reseal. In either case, wrap the whole apparatus tightly in plastic wrap and allow the fish to cure in the refrigerator for 1 day.

After a day, unwrap the fish and flip it over, being sure all the flesh comes into contact with the curing mix (which should be mostly liquid at this point). Weight the fish down again and wrap it again in fresh plastic. Cure in the fridge for 3 or 4 more days, depending on the thickness of your fillet. The gravlax is ready when the fish is firm to the touch.

Wipe the cure off the salmon and wrap it in clean plastic wrap. Refrigerate until ready to serve. It will keep for up to a week.

Pulse the dried onion in a food processor or spice grinder five times, or until powdery. Transfer to a bowl, add the remaining ingredients, and stir well. Store in an airtight container for up to a couple weeks. Give it a good shake before serving.

Working in batches, use a mortar and pestle, food processor, or spice grinder to pulverize the katsuobushi flakes into a fine powder. Transfer to a bowl, add the remaining ingredients, and stir well. Store in an air-tight container for up to a week.

Set out a spread of the sliced bagels and toppings and let people do as they please.

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