Recipe contributed by Chef Kevin Katsulis, The Drawing Board, Petaluma
CONFIT EGG YOLKS
At The Drawing Board, we serve this dish topped with a confit egg yolk. You can prep the yolks ahead of time and store them, covered in oil, in the refrigerator until you are ready to use them. They will keep for at least a few weeks stored in this manner. At the restaurant, we use 1 yolk per order, but go nuts at home. If you are not up for the extra step of making the confit yolks, the dish is just as enjoyable topped with a soft boiled egg.
Ingredients
- 4 sheets of dried nori, or any local seaweed that has been dehydrated
- 1,000 grams heavy cream
- 1 teaspoon agar (available at local markets)
- 1 bunch fresh dill
- 1 confit egg yolk (see recipe below), or soft boiled egg
- Puffed white rice (see recipe below)
- Black sesame seeds
- 2 sheets of dried nori, or any local seaweed that has been dehydrated, finely ground in a Vitamix or other high-powered blender
- Rice crackers, for dipping
- Egg yolks
- Enough canola oil to cover egg yolks in the bag
- 1 cup cooked long-grain rice
- Oil for frying (any neutral-flavored oil may be used: canola, sunflower or vegetable)
Preparation
Nori Custard with Confit Egg Yolk
Bring nori sheets, cream and agar to a boil in a medium-sized pot, using a rubber spatula to mix in the agar. Do not use a whisk or it will create bubbles in your custard. Once boiling, turn off the heat and add most of the dill, reserving a couple of sprigs for garnish. Let steep for 30 minutes.
Strain through fine-mesh sieve, discarding the solids.
Return the strained liquid to the pot and bring back to a boil, stirring constantly so it does not scorch on the bottom.
Remove from heat and evenly distribute the liquid among 8 serving bowls, preferably wide and shallow. There should be around 75–85 grams per vessel.
Cover the bowls with plastic and allow to chill overnight, during which time the agar will cause the liquid mixture to reach the consistency of a custard.
Serve cold, topped with a confit egg yolk or soft boiled egg, black sesame seeds, puffed rice and chopped dill, alongside rice crackers for dipping. Sprinkle the ground nori around the dish for garnish.
CONFIT EGG YOLKS
Place the egg yolks in a freezer zip-lock bag and cover with oil. Cook using a sous vide machine, or in a water bath in oven at 147°F for 1 hour. Store the cooked yolks in the oil in the refrigerator until ready to use.
PUFFED RICE
Spread the cooked rice in a thin layer on a baking sheet and allow to air dry. This will take approximately 20–30 minutes. When dry, heat the oil in a heavy pot until it reaches around 325°. Drop the rice into the oil and fry until golden brown. This will happen quickly, so do not leave the pot! Remove with a slotted spoon and drain on paper towels until ready to use.
