Shiso Sashimi Watermelon

Ingredients and method


  • Shiso Leaves Purple
  • Tempura batter
  • Sparkling water
  • Watermelon
  • Soy sauce
  • Beet juice
  • Red onion
  • Peas
  • Butter
  • Salt
  • Sugar
  • Vinegar
  • Beet
  • Garden Cress
  • Sansho Leaves
  • Myoga


  • Make tempura batter with sparkling water
  • Pass the Shiso Leaves Purple through the tempura batter and deep fry until crispy
  • Infuse the watermelon with soy sauce and beet juice
  • Bake for 40 minutes in the oven at 160 degrees
  • Let the watermelon cool and cut into tranches
  • Make a sweet and sour onion from beet
  • Heat sugar, vinegar and beet juice
  • Add the red onion
  • Cook for 5 minutes
  • Vacuum
  • Cool back before use
  • Make a cream of pea by mixing butter, salt and peas in a blender
  • Dress the Shiso Leave Purple with the ingredients and serve

Recipe: Eric Miete

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