Shiso Sashimi Watermelon

Ingredients

• 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

Method

• 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