Hoppin' John with Cured Egg Yolk

CURE THE EGG YOLKS (DAY BEFORE)
Mix the salt and sugar in a small container. Spread half the mixture in a thin layer in a shallow dish. Make four small wells and gently lower an egg yolk into each. Cover each yolk with the remaining cure mixture. Wrap in plastic and refrigerate for 24 hours (minimum 12 hours). The cure draws moisture from the yolk, firming it to a jammy, sliceable consistency. Before using, gently brush off the excess salt and sugar. Do not rinse. The yolks should feel firm on the outside but yield to pressure — still jammy at the core.

COOK THE RICE
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, chicken stock, and 3/4 tsp salt. Bring to a boil, then reduce to the lowest possible heat, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes. Fluff gently with a fork. Spread on a sheet pan to cool slightly and allow steam to escape. This step can be done up to 2 hours ahead.

BUILD THE HOPPIN' JOHN BASE
In a wide skillet over medium heat, render the diced bacon until the fat is released and the bacon is beginning to crisp, about 5 minutes. Add the andouille slices and cook until lightly browned on both sides, about 3 minutes more. Remove the sausage and bacon with a slotted spoon and set aside, leaving the fat in the pan. Add the diced onion and celery to the fat and cook over medium heat, stirring, until softened and beginning to turn golden, about 8 minutes. Add the garlic, thyme leaves, smoked paprika, and crushed red pepper (if using) and cook for 1 minute until fragrant. Return the sausage and bacon to the pan. Add the drained butter beans and chicken stock. Season well with salt and black pepper. Simmer gently for 10-12 minutes, stirring occasionally, until the beans are well seasoned and have absorbed most of the liquid. Add the bay leaves during simmering; remove before plating. Adjust seasoning and keep warm.

CHAR THE SHIITAKE MUSHROOMS
Heat a heavy skillet (cast iron is ideal) over very high heat until nearly smoking. Add the neutral oil and the shiitake caps in a single layer — work in batches if needed. Do not move them for 2-3 minutes, allowing a genuine char to develop on one side. Flip and char the other side briefly, about 1 minute. The mushrooms should have distinct dark char marks. Remove from heat. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Pour over the warm charred mushrooms and toss to coat. Allow to marinate for at least 10 minutes.

BUILD AND CRISP THE RING MOULDS
Place 4 ring moulds (3-inch diameter) on a lightly oiled heavy skillet over medium-high heat. Drizzle a few drops of neutral oil and sesame oil inside the base of each ring. Fill each ring: first, press in a firm 1/2-inch layer of the Hoppin' John base (beans, sausage, aromatics), then fill the remaining 3/4 with cooked rice, packing it firmly to the top. Drizzle a thread of soy sauce around the inner edge of each ring where the rice meets the metal. Press the rice down firmly with the back of a spoon. Cover the pan loosely with foil or a lid and cook over medium heat for 6-8 minutes until you hear a distinct crackling sound. Increase heat briefly to medium-high for the last 1-2 minutes if more colour is needed.

UNMOULD AND PLATE
Working one at a time, slide an offset spatula under the ring mould to loosen it from the pan. Place a warm serving plate over the ring, hold firmly, and invert in one confident motion — so the crispy rice base is now on top. Carefully lift the ring mould straight up. You should see a column of rice and beans with a golden-brown, lacy crust on top. Arrange the charred shiitake mushrooms over and around the top of each mound. Gently place one cured egg yolk in the centre of each column, on top of the mushrooms.

FINISH AND SERVE
Scatter sliced scallions and toasted sesame seeds over each plate. Add a pinch of flaky sea salt to the egg yolk. Serve immediately — the yolk is meant to be broken at the table, its cured richness running down through the mushrooms and into the rice below.