Chef Shots: Wylie Dufresne

wd-50’s mad scientist shows us the genesis of his ice cream bagel

Although you can find commercially made furikake in Japanese food stores, Dufresne uses an old Japanese technique to prepare his own. After poaching salmon until it’s well done, he shreds it by hand and cooks with mirin, sake and soy, on medium heat for about 45 minutes, in a heavy-bottomed pan, until the fish breaks up into light, airy threads.