Crispy Rice Cake Tartare with Avocado & Chili Crisp Cured Yolk
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Pierce, ooze, devour.
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Ingredients:
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The Golden Crispy Rice Cakes
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・3 cups cooked short-grain rice, cooled
・3 tbsp neutral oil
・2 tbsp soy sauce
・1 tbsp rice vinegar
・1 tsp sesame oil
・1 tsp toasted sesame seeds
・½ tsp flaky sea salt
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The Cured Egg Yolks
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・6 large fresh egg yolks
・1 cup kosher salt
・1 cup granulated sugar
・1 tbsp soy sauce
・1 tsp white miso paste
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The Avocado Tartare
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・3 ripe avocados, finely diced
・2 tbsp finely diced shallot
・1 tbsp capers, finely chopped
・1 tbsp fresh lime juice
・1 tsp lime zest
・1 tsp soy sauce
・1 tsp sesame oil
・1 tbsp fresh chives, finely chopped
・1 tsp Dijon mustard
・½ tsp flaky sea salt
・¼ tsp cracked black pepper
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The Chili Crisp Coating
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・¼ cup premium chili crisp oil
・1 tbsp soy sauce
・1 tsp honey
・1 tsp rice vinegar
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The Finishing Crown
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・Fresh lime zest curls
・Tiny chive sprigs
・1 tsp toasted black sesame seeds
・Crispy fried shallots
・Cracked black pepper
・Flaky sea salt
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Instructions
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Mix kosher salt with sugar, soy sauce, and miso, then create 6 small wells in the mixture.
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Place each fresh egg yolk into a well, cover gently with more salt mixture, and chill for 48 hours.
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Rinse the cured yolks gently under cold water, pat completely dry, and bring to room temperature.
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Press the cooled rice firmly into a parchment-lined pan and chill for 1 hour until completely set.
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Cut the chilled rice into thick 2-inch square cakes for the perfect tartare base.
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Pan-fry the rice cake squares in neutral oil for 4 minutes per side until shattering golden.
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Brush the warm crispy rice cakes with soy sauce, rice vinegar, sesame oil, sesame seeds, and salt.
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Toss diced avocado with shallot, capers, lime juice, zest, soy, sesame oil, chives, Dijon, salt, and pepper.
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Whisk chili crisp with soy sauce, honey, and rice vinegar, then carefully roll each cured yolk for a glossy coating.
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Top each crispy rice cake with avocado tartare, crown with a chili-crisp-coated yolk, and finish with lime zest, chives, sesame, crispy shallots, pepper, and salt.
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