Crispy Rice Wagyu Bites with Egg Yolks Confit

Ingredients

• 10.5 A5 Wagyu beef(250g)
• 25 egg yolks(100g)
• 31 cup avocado oil(218g)
• 4200 g cooked sushi rice(200g)
• 52 tablespoon ponzu sauce with yuzu(30g)
• 60.5 teaspoon sea salt(3g)
• 71 teaspoon wasabi(6g)
• 81 cup oil for frying(218g)

Instructions

1. 1Preheat oven to 170°F (77°C).
2. 2Place egg yolks in a small, oven-safe dish and cover with avocado or olive oil. Cover the dish with foil.
3. 3Place the small dish into a larger oven-safe dish filled with hot water.
4. 4Bake for 10 minutes, then turn off the oven and leave the dish inside for another 12-15 minutes.
5. 5Spread cooked sushi rice into a thin layer on a tray and let cool.
6. 6Cut the cooled rice into small squares.
7. 7Heat oil for frying in a pan. Fry the rice squares until golden and crispy. Drain on paper towels.
8. 8Cut the A5 Wagyu beef into small squares, slightly larger than the crispy rice squares.
9. 9Heat a skillet over high heat. Sear the Wagyu squares for 10-15 seconds on each side until a slight crust forms.
10. 10Place each Wagyu square atop a crispy rice square.
11. 11Top with a confit egg yolk, a drizzle of ponzu sauce or a sprinkle of sea salt, and wasabi if desired.
12. 12Serve immediately and enjoy.