【NY style bagel with miso yogurt】Jay’s Hacco-licious Recipes vol.24

Jay Asanuma is a formally trained chef, certified holistic health coach, and runs an organic fermented foods business in New York. As a long time researcher of fermented (hacco) foods, Jay will share his delicious hacco recipes for you to try at home.

Bagels are a one of soul food for New Yorker. They are sold anywhere in the city. Also we eat bagels in any occasion, for breakfast, lunch, may be for a simple supper. Bagel is the best “grab and go food”.

I created the bagel this time, healthy and tasty way.
Instead of using cream cheese, I used drained yogurt. It’s light and still has strong favor. Then add miso that is my soul food too.

Sake braised short-ribs with a green wreath

Ingredients

・4 pcs bagels
・1/2 cup yogurt (well drained)
・1tbsp miso
・1tbsp dijon mustard
・1/2 tsp garlic powder
・Little Jalapeño

・1inch Daikon
・1/4pc Red onion

・1Cup rice vinegar
・2tbsp water
・1tbsp maple syrup

Preparation

1, Drain yogurt with fine basket or cheese cloth for over night.
2, Add miso, mustard, garlic powder in yogurt and mix.

Curing daikon and red onion
1, Mix rice vinegar, water, and maple syrup in a bowl.
2, Divide for two containers.
3, Peel and slice thinly both daikon and red onion.
4, Cure in the mixed vinegar for over night.

To finish:
1, Cut bagel in half and toast lightly.
2, Spread yogurt mix.
3, Slice avocado and put on the bagel.
4, Put all other ingredients

Jay’s note

If you can get a greek yogurt, that is thicker than regular one, it may not necessary to drain yogurt. This way is easier and save your time.