Fresh sashimi-grade shrimp marinated in kombucha tea transforms into an incredibly rich and flavorful yukke bowl. Drizzled over rice and a raw egg yolk, it's irresistibly delicious. This quick and easy recipe is perfect as a snack or a light meal.
Ingredients
Main Ingredients (2 servings)
- Shrimp 8 pieces
- Cooked Rice
- Egg Yolk
Seasonings
- Cooking Sake (Rice Wine) 1 tbsp
- Salt to taste
- Kombucha Tea 1.5 tsp
- Toasted Sesame Seeds (to taste)
Steps
- Remove the heads from 8 shrimp.
- Insert your finger into the legs of the shrimp and remove the legs and shells.
- Remove the tails as well.
- Insert a pointed object along the back of the shrimp and remove the devein.
- Season the prepped shrimp with 1 tbsp Cooking Sake (Rice Wine) and a pinch of Salt, ensuring it's evenly distributed.
- Let it sit for about 10 minutes.
- After 10 minutes, pat the shrimp dry with a paper towel.
- Season the shrimp with 1.5 tsp Kombucha Tea, coating evenly.
- Wrap the shrimp tightly with plastic wrap and marinate in the refrigerator for about 2 hours. [This is the key!] Using kombucha tea allows you to achieve the same sticky texture as marinating with dried kelp overnight, but in a much shorter time.
- Serve the cooked rice in bowls. Slice the marinated shrimp into bite-sized pieces and arrange them on top of the rice.
- Sprinkle with toasted sesame seeds and place an egg yolk in the center.
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