Sesame-and-Soy Watermelon Poke

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 3 lb. seedless watermelon, rind removed, cut into 1" pieces
  • 1/2 cup unseasoned rice vinegar
  • 1/4 cup toasted sesame oil
  • 3 tbsp. soy sauce
  • 2 tbsp. fresh lime juice
  • 2 tbsp. tahini
  • 1 tbsp. agave nectar
  • 1 tbsp. ume plum vinegar (optional)
  • Kosher salt
  • 2 scallions, white and pale-green parts, thinly sliced
  • 1 cup cilantro leaves with tender stems

Directions

  1. Place watermelon in a large Ziploc bag. Puree 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.

  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.

  3. Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened to the consistency of heavy cream, 12-5 minutes.

  4. Chill watermelon and sauce separately at least 1 hour.

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

Email to a friend | Print this recipe | Back