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Add the yolks carefully to a container with the tamari, kombu and mirin. Cover and let sit in the fridge for 2 hrs, flip the yolks carefully, cover and cure 2 more hrs.
Press the rice into a container and place in the freezer for 30-45 min.
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 170 for 10 min, turn oven off and let sit in there for 12-15 min.
Cut the rice into squares. Fry the rice in a cast iron until golden brown.
Fry the shallots until crispy.
Top the rice with the yolk, lemon zest, chives, shallots and flaky salt.