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
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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.
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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.
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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.
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Chill watermelon and sauce separately at least 1 hour.
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To serve, toss watermelon with sauce; taste and season with salt as needed. Top with scallions and cilantro.