Soy-Sauce Impregnated Watermelon With Tuna Tataki

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Soy-Sauce Impregnated Watermelon With Tuna Tataki

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Ingredients

400 gr fresh watermelon
450 ml diluted soy sauce
5 gr red shiso to garnish
  • Medium

Ingredients

Directions

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Impregnation in culinary terms refers to the process of soaking or saturating an ingredient with a substance. Using Smartwhip, we impregnated watermelon with diluted soy sauce to create the perfect umami – it’s complex, balanced, long-lasting, and provides a mouth-watering sensation. Served with tuna tataki and shiso garnish, you have yourself a perfect starter.

How to Impregnate Watermelon With Soy Sauce:

To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before using.

  1. Wash the watermelon and cut it into perfect cubes of approximately 3 centimeters (roughly 1.2 inches).
  2. Place the watermelon cubes in the siphon and add the diluted soy sauce, ensuring that the watermelon cubes are fully covered with liquid.
  3. Connect your Smartwhip to the siphon and charge it to 13 bars. Disconnect your Smartwhip and place the siphon in the fridge for at least 30 minutes.
  4. When fully infused, vent the siphon to completely release the built-up gas, then take out the impregnated watermelon cubes.

Tip: Hold a bowl above the siphon nozzle to catch any liquid that sprays out.

Serving:

  1. Arrange two impregnated watermelon cubes on a plate with two cubes of tuna tataki.
  2. Garnish the impregnated watermelon with two leaves of red shiso, and it’s ready to serve!
Impregnated Watermelon With Tuna Tataki
Impregnated Watermelon With Tuna Tataki; Photo credit: instagram.smartwhip
Impregnated Watermelon With Tuna Tataki
Impregnated Watermelon With Tuna Tataki; Photo credit: instagram.smartwhip
Impregnated Watermelon With Tuna Tataki
Impregnated Watermelon With Tuna Tataki; Photo credit: instagram.smartwhip

Impregnated Watermelon With Tuna Tataki
Impregnated Watermelon With Tuna Tataki; Photo credit: instagram.smartwhip

Rui Mota

Rui Mota is a chef, teacher and food designer based in Lisbon, Portugal.

Rui holds a B.A. in Management and Food Production at the Estoril Higher Institute for Tourism and Hotel Studies and a M.S. in Gastronomical Sciences from the NOVA School of Science and Technology and University of Lisbon.

Rui was an intern at some of the best restaurants in Europe such as  The Fat Duck (London), ABaC (Barcelona), L’air du Temps (Belgium), and El Celler de Can Roca (BCN). During his internships, Rui has continued his academic studies and published a scientific article in Routledge and Taylor & Francys.

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