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Confit Yolk Crispy Rice 🧡 So goood! You know I am obsessed with yolks and with crispy rice… So I did a thing and combined two of my faves and came up with this!
If you loved this recipe, check out my Spicy Salmon Crispy Rice!
Why You’ll Love Confit Yolk Crispy Rice
Because I said so?.. Just kidding, all jokes aside. This recipe is quite the experience. That first bite is epic, you get the crispiness from the rice, and the runny yolk and omg… chef’s kiss🤌🏻 The crispy shallots on the top add even more of a crunchy element and enhances the taste more.
I always get asked to link my flaky salt and here it is!
How To Prepare Confit Yolk Crispy Rice
🥚 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.
🍚 Secondly, press the rice into a container and place in the freezer 30-45 minutes.
🌟 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.
🔥 Bake at 170F for 10 minutes, turn oven off and let sit in there 12-15 minutes.
🥘 Cut the rice into squares. Fry the rice in a cast iron until golden brown.
🧅 Fry the shallots until they are crispy.
🍋 Lastly, top the rice with the yolk, lemon zest, chives, shallots and flaky salt.
Substitutions and Variations
- You can use onion instead of shallots.
- If yolks aren’t your thing, you can top the crispy rice with pretty much anything your heart desires, that’s what I love about crispy rice… it’s extremely versatile.
- I topped mine with chives, but you can easily swap it for your favorite herbs.
Chef Nadia’s Tip
You can cure the yolks a bit longer but I wanted them jammier so I only did it for 4 hours. Also, always use sushi rice when making crispy rice!
Similar Recipes
Breakfast
Cured Yolk Crispy Rice
Appetizers
Nobu Crispy Rice (copycat)
Breakfast
Spicy Crispy Yolk Toast
Breakfast
Crispy Egg Yolks
Common Questions
I use Maldon Sea Salt Flakes.
You can find sushi rice as Calrose, Japonica, Japanese sushi rice or California sushi rice.
You can top it with your favorite seafood, such as scallops, salmon, tuna, etc! You can top it with pretty much anything your heart desires.
I use Calrose Rice by Botan.
You can use onion.
Confit Yolk Crispy Rice
Ingredients
- 4 Egg yolks
- 3/4 cup Tamari
- 1 tbsp Mirin
- 2 inch Kombu strip
- 2 Shallots, thinly sliced
- Chives
- Flaky sea salt
- Lemon zest
- 1 cup Sushi rice, cooked calrose rice with 2 tbsp rice vinegar, pinch of salt and 1 tbsp sugar
- Olive oil
Instructions
- 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.
- Secondly, press the rice into a container and place in the freezer 30-45 minutes.
- 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.
- Bake at 170F for 10 minutes, turn oven off and let sit in there 12-15 minutes.
- Cut the rice into squares. Fry the rice in a cast iron until golden brown.
- Fry the shallots until they are crispy.
- Lastly, top the rice with the yolk, lemon zest, chives, shallots and flaky salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for sharing this recipe!
What did you do with the left over soy sauce?
I save it and use it to cure more yolks! 🙂
Super yummy! But definitely hard to master. The yolks broke at almost every step of the process. And you have to make sure it’s the right kind of rice. We didn’t have any so we substituted and it didn’t hold together well. Totally would try again though!
Hey Emma, It is one of those recipes that once you have some practice you get the hang of it, but I’m glad you liked it even if it can be hard to master!