Sesame-and-Soy Watermelon Poké

Ingredients

• •3 pounds seedless watermelon, rind removed, cut into 1-inch pieces
• •½ cup unseasoned rice vinegar
• •¼ cup toasted sesame oil
• •3 tablespoons soy sauce
• •2 tablespoons fresh lime juice
• •2 tablespoons tahini
• •1 tablespoon agave nectar
• •1 tablespoon ume plum vinegar (optional)
• •to taste Kosher salt
• •2 whole scallions, white and pale-green parts, thinly sliced
• •1 cup cilantro leaves with tender stems

Cooking Instructions

1. 1.

   Place watermelon in a large resealable plastic bag. Purée rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar, and plum vinegar in a blender until smooth. Pour over watermelon, seal bag, and chill at least 4 hours and up to 1 day.

   240 min

2. 2.

   Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6-8 minutes.

   8 min

3. 3.

   Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened to the consistency of heavy cream, 12-15 minutes.

   15 min

4. 4.

   Chill watermelon and sauce separately at least 1 hour.

   60 min

5. 5.

   To serve, toss watermelon with sauce; taste and season with salt as needed. Top with scallions and cilantro.

   5 min

6. 6.

   Watermelon and sauce can be made 12 hours ahead. Keep chilled.