Cured Yolks & Crispy Rice

19 mins
Serves 1
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Directions

  1. 1Carefully add the egg yolks to a container with tamari, kombu, and mirin.
  2. 2Carefully add the egg yolks to a container with tamari, kombu, and mirin.
  3. 3Carefully add the egg yolks to a container with tamari, kombu, and mirin.
  4. 4Cover and let sit in the fridge for 2 hours, then carefully flip the yolks, cover, and cure for 2 more hours.
  5. 5Cover and let sit in the fridge for 2 hours, then carefully flip the yolks, cover, and cure for 2 more hours.
  6. 6Cover and let sit in the fridge for 2 hours, then carefully flip the yolks, cover, and cure for 2 more hours.
  7. 7Press the cooked sushi rice into a container and place it in the freezer for 30-45 minutes.
  8. 8Press the cooked sushi rice into a container and place it in the freezer for 30-45 minutes.
  9. 9Press the cooked sushi rice into a container and place it in the freezer for 30-45 minutes.
  10. 10Transfer the cured yolks to a small oven-safe dish and cover them with olive oil.
  11. 11Transfer the cured yolks to a small oven-safe dish and cover them with olive oil.
  12. 12Transfer the cured yolks to a small oven-safe dish and cover them with olive oil.
  13. 13Cover the dish with foil and place it into another oven-safe dish containing hot water.
  14. 14Cover the dish with foil and place it into another oven-safe dish containing hot water.
  15. 15Cover the dish with foil and place it into another oven-safe dish containing hot water.
  16. 16Bake at 170°F (77°C) for 10 minutes, then turn off the oven and let the yolks sit in there for 12-15 minutes.
  17. 17Bake at 170°F (77°C) for 10 minutes, then turn off the oven and let the yolks sit in there for 12-15 minutes.
  18. 18Bake at 170°F (77°C) for 10 minutes, then turn off the oven and let the yolks sit in there for 12-15 minutes.
  19. 19Cut the chilled rice into squares.
  20. 20Cut the chilled rice into squares.
  21. 21Cut the chilled rice into squares.
  22. 22Fry the rice squares in a cast iron pan until golden brown and crispy.
  23. 23Fry the rice squares in a cast iron pan until golden brown and crispy.
  24. 24Fry the rice squares in a cast iron pan until golden brown and crispy.
  25. 25Fry the thinly sliced shallots in the same pan until crispy.
  26. 26Fry the thinly sliced shallots in the same pan until crispy.
  27. 27Fry the thinly sliced shallots in the same pan until crispy.
  28. 28Top the crispy rice with a confit cured yolk, fried shallots, lemon zest, chives, and flaky salt.
  29. 29Top the crispy rice with a confit cured yolk, fried shallots, lemon zest, chives, and flaky salt.
  30. 30Top the crispy rice with a confit cured yolk, fried shallots, lemon zest, chives, and flaky salt.

Ingredients

  • 4 egg yolks
  • 4 egg yolks
  • 4 egg yolks
  • 0.75 cup tamari
  • 0.75 cup tamari
  • 0.75 cup tamari
  • 1 tbsp mirin
  • 1 tbsp mirin
  • 1 tbsp mirin
  • 2 inch strip kombu
  • 2 inch strip kombu
  • 2 inch strip kombu
  • 2 shallots
  • 2 shallots
  • 2 shallots
  • chives
  • chives
  • chives
  • Flaky sea salt
  • Flaky sea salt
  • Flaky sea salt
  • Lemon zest
  • Lemon zest
  • Lemon zest
  • 1 cup sushi rice
  • 1 cup sushi rice
  • 1 cup sushi rice
  • 2 tbsp rice vinegar
  • 2 tbsp rice vinegar
  • 2 tbsp rice vinegar
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • Olive oil
  • Olive oil
  • Olive oil

Equipment

containersmall oven safe dishfoilanother oven safe dishcast iron pan

Tips

  • You can cure the yolks a bit longer for a firmer texture; for jammy yolks, cure for 4 hours.
  • Serve with fried shallots, lemon zest, chives, and flaky salt.