Confit Yolk Crispy Rice
Serves 2165 mins prep30 mins cook
Confit Yolk Crispy Rice...You can cure the yolks a bit longer but I wanted them jammier so i only did it for 4 hours... sooo good!
0 servings
What you need
Instructions
0 First, add the yolks carefully to a container with the Tamari, Kombu and mirin. Cover and let sit in the fridge for 2 hours, flip the yolks carefully, cover and cure 2 more hours. 1 Secondly, press the rice into a container and place in the freezer 30-45 minutes. 2 Transfer yolks to a small oven safe dish and cover with oil. Cover with foil. Add into another oven safe dish with hot water in it. 3 Bake at 170F for 10 minutes, turn oven off and let sit in there 12-15 minutes. 4 Cut the rice into squares. Fry the rice in a cast iron until golden brown. 5 Fry the shallots until they are crispy. 6 Lastly, top the rice with the yolk, lemon zest, chives, shallots and flaky salt.View original recipe