Watermelon Tataki with Adji, Tahoon and Sakura, Asian Mix

Ingredients

• Watermelon pickled in Adji brine
• Daikon in various forms, pickled in Daikon Cress vinegar
• Tahoon oil
• Wasabi Furikake Yama
• Emerald green seaweed powder
• Teriyaki Adji glaze
• Sakura Cress
• Shiso Green mayonnaise
• Manchego brunoise

Method

• Brine the watermelon in the Adji brine for 1 hour, then dry it for 1 hour at 65 degrees.
• Make the Teriyaki Adji glaze and leave to cool.
• Make the Tahoon oil.
• Make the Daikon vinegar.
• Place the daikon in the vinegar.
• Dice the Manchego into brunoise.
• Make the Shiso Green mayonnaise.
• Sear the slice of watermelon with a gas blowtorch and then cut into neat thin slices.
• Coat the Manchego cubes in the Teriyaki Adji glaze and then coat them in a mixture of Furikake and seaweed powder.

Presentation

• Create a neat pool of Tahoon oil.
• Arrange the watermelon slices in an overlapping pattern in the centre of the oil and glaze with the Teriyaki Adji glaze.
• Scatter the pickled daikon over the watermelon and the plate.
• Scatter the Manchego cubes over the plate.
• Dot the plate here and there with a little Shiso Green mayonnaise.
• Scatter the cress over the dish: Sakura Cress, lupine cress and Shiso Bicolor.

Recipe: Tobias Jansen