Directions
- 1Carefully add the egg yolks to a container with tamari, kombu, and mirin.
- 2Cover and let sit in the fridge for 2 hours, then carefully flip the yolks, cover, and cure for 2 more hours.
- 3Press the cooked sushi rice into a container and place it in the freezer for 30-45 minutes.
- 4Transfer the cured yolks to a small oven-safe dish and cover them with olive oil.
- 5Cover the dish with foil and place it into another oven-safe dish containing hot water.
- 6Bake at 170°F (77°C) for 10 minutes, then turn off the oven and let the yolks sit in there for 12-15 minutes.
- 7Cut the chilled rice into squares.
- 8Fry the rice squares in a cast iron pan until golden brown and crispy.
- 9Fry the thinly sliced shallots in the same pan until crispy.
- 10Top the crispy rice with a confit cured yolk, fried shallots, lemon zest, chives, and flaky salt.
Ingredients
- 4 egg yolks
- 0.75 cup tamari
- 1 tbsp mirin
- 2 inch strip kombu
- 2 shallots
- chives
- Flaky sea salt
- Lemon zest
- 1 cup sushi rice
- 2 tbsp rice vinegar
- 1 pinch salt
- 1 tbsp sugar
- 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.
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