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Tuna and watermelon Salad
This particular salad is actually called “Yukke” in Japanese, and it is inspired from Korean gastronomy, the most influential foreign gastronomy with the Chinese one in Japan’s everyday meals! “Yukke” could be roughly (many people might disagree there, sorry!) as “Tartare”. Great in summer with a glass of sake or shochu! Ingredients
- Watermelon: Including the red and white parts/150 g
- Raw tuna: 100 g
- Sesame oil: one and a half large tablespoons
- Miso: 2 small teaspoons
- Soy sauce: 2 small teaspoons
- Powdered/ground sesame seeds: 2 large tablespoons
- Grated garlic: to taste
- Fresh egg yolks: 2
- Leaf vegetables: shiso/perilla, Myoga, thin leeks, etc (to taste)
Directions
1.-Cut tuna and two thirds of the watermelon (red part without the pips/seeds) to small enough sized pieces.
2.-Cut the white part of the watermelon into thin strips as shown above.3.-Grate the remaining watermelon (red part) and mix well with sesame oil, Miso, soy sauce, powdered/ground sesame seeds, and grated garlic. Add the cut tuna and red watermelon pieces and mix.4.-On to different plates, palce the watermelon white strips first and then the tuna and watermelon as sown in top picture. Make a small well on top and delicately drop an egg yolk. add chopped leaves for better effect and taste.5.NOTE: -As watermelon tends to give away water, eat as soon as prepared. -For people whole like their food spicy add ingredients of your liking!Share Recipe
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