Sesame-and-Soy Watermelon Poké
A creative plant-based spin on traditional poké featuring caramelized watermelon chunks marinated in a rich umami sauce of sesame oil, soy sauce, and tahini. Finished with fresh herbs, this dish offers a unique blend of sweet, savory and tangy flavors.
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.
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.
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.
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.
Chill watermelon and sauce separately at least 1 hour.
60 min
- 5.
To serve, toss watermelon with sauce; taste and season with salt as needed. Top with scallions and cilantro.
5 min
- 6.
Watermelon and sauce can be made 12 hours ahead. Keep chilled.
