Dried Watermelon Tartare

Ingredients

• Watermelon 5 oz
• Soy Sauce 0 fl oz
• Bulgogi Sauce 0 oz
• Sesame Oil 0 fl oz
• Avocado 1 piece
• Lime Juice 0 fl oz
• Meyer Lemon Juice 0 fl oz
• Orange juice concentrate 0 fl oz
• Red Grape Juice 0 fl oz
• Mirin 0 fl oz
• Shiso Leaves 0 fl oz
• Edamame Beans 0 oz
• Daikon 0 oz
• Toasted Sesame 0 oz
• Dried Nori Seaweed ¼ pieces
• Olive Oil 0 fl oz
• Salt ½ g

Step-by-Step Guide

Step 1

Peel the watermelon, removing the rind and seeds, then cut it into sticks measuring 10x3 cm. Leave it to marinate overnight in a mixture of 20 grams of soy sauce, 3 grams of kimchi sauce, and 3 grams of sesame oil.

Step 2

Bake the watermelon in the oven at 140°F for 4–6 hours with convection (the watermelon should become elastic, without crunching).

Step 3

Cut the watermelon into cubes. Marinate it for one hour in a mixture of 10 grams of soy sauce, 3 grams of sesame oil, and 5 grams of shiso sauce.

Step 4

Peel the avocado, mash it with a fork, and mix it with 10 ml of lime juice, 10 grams of olive oil, and salt.

Step 5

Prepare the ponzu sauce by mixing 30 grams of soy sauce, 5 grams each of lemon and lime juice, 10 grams each of orange and grapefruit juice, and 10 grams of mirin. On a plate, place the guacamole, topped with watermelon tartare, and garnish with edamame beans, daikon, nori, and sesame seeds. Drizzle with the ponzu sauce.