Tamari Cured & Confit Yolks Over Crispy Rice

• 总时间: 5 hours 35 minutes

配料

6-8 egg yolks.

3/4 cup soy sauce, enough to cover them basically.

3 tbsp mirin.

2 inch strip of kombu.

2 shallots (thinly sliced).

chives.

Flaky sea salt (optional)

Lemon zest.

1 cup sushi rice (cooked calrose rice in a rice cooke and seasoned with 2 tbsp rice vin, pinch of salt and 1/2 tbsp sugar).

Olive oil (enough to cover).

步骤

Press the rice into a small container really well. Cover and place something heavy over it. Refrigerate overnight.

Add the yolks carefully to a container with the soy, kombu and mirin. Cover and let sit in the fridge for 2-3 hrs (depending on how firm you want, I did 2 hours). Flip the yolks carefully at the hour mark.

Transfer yolks to a small oven safe dish and cover with oil. Cover with foil. Add into another oven safe dish with boiling water in it.

Bake at 180 for 40 min, turn oven off and let sit in there for 20-30 min. If you want them firmer, let them bake for longer.

Add the shallots to a pan and cover in oil. Fry until lightly golden and remove.

Cut the rice into squares. Fry the rice in the shallot oil

Top the rice with the yolk, lemon zest, chives, shallots and flaky salt.