Soy Cured & Confit Yolks Over Crispy Rice
Dishcovered by @iamralphsuttonAddictive appetizer featuring soy or tamari cured egg yolks served over crispy pressed rice, garnished with fried shallots. Part of Nadia Aidi's 'Just a Bite' series.
Ingredients
Directions
- 1
Place egg yolks in a shallow dish and pour soy sauce or tamari over them to cover.
- 2
Cure the yolks in the refrigerator for 12-24 hours, turning occasionally. Do not cure longer than 24 hours or they will become too salty and hard.
- 3
Cook rice according to package directions and let cool completely.
about 20m - 4
Press the cooked rice into a flat, compact layer in a parchment-lined pan. Refrigerate for at least 2 hours or up to 2 days ahead.
- 5
Cut the pressed rice into bite-sized squares or rectangles.
- 6
Heat oil for frying to 350°F (175°C).
about 5m - 7
Fry the thinly sliced shallots until golden and crispy, about 2-3 minutes. Drain on paper towels and season with salt. Can be done up to 1 day ahead.
about 3m - 8
Fry the rice pieces in batches until golden and crispy, about 2-3 minutes per batch. This can be done up to 2 hours before serving.
about 10m - 9
Give the fried rice pieces a quick final fry for 30 seconds right before serving to ensure maximum crispiness.
about 1m - 10
Top each crispy rice piece with a cured egg yolk and garnish with fried shallots. Serve immediately.
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