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Ingredients
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Watermelon & Garnish
Ponzu Dressing
Method
Ponzu Dressing
- 1
Infuse and combine
If using kombu and bonito: place the kombu piece and bonito flakes in a small bowl. Add the soy sauce, mirin and rice vinegar, then cover with 15 ml cold water. Let steep 10 minutes, then strain through a fine mesh sieve, pressing gently on solids to extract flavor. Discard solids. If not using kombu/bonito, simply whisk together soy sauce, mirin and rice vinegar.
- 2
Finish dressing
Whisk the strained soy/mirin mixture with lime juice, yuzu or lemon juice, and caster sugar or honey until sugar dissolves. Taste and adjust balance: more citrus for brightness, or a pinch more sugar if too sharp. The final dressing should be bright, savory and slightly sweet. Chill briefly if desired (5–10 minutes).
Watermelon & Assembly
- 3
Prepare watermelon and cucumber
Pat the watermelon slices dry on paper towels to remove excess juice (this keeps the dish from getting watery). Cut the slices into 1/2-inch (1.25 cm) cubes or into thin wedges depending on presentation: cubes for a composed crudo, thin wedges or long rectangular batons for plated slices. Arrange the pieces on a chilled plate or platter in a single layer or in small clusters. Scatter the thin cucumber slices evenly over and between the watermelon pieces.
- 4
Dress the crudo
Drizzle about half of the ponzu dressing evenly over the arranged watermelon and cucumber, using more or less to taste. Keep some dressing aside to refresh the plate just before serving if plating ahead.
- 5
Garnish and finish
Tuck mint leaves and optional shiso/basil leaves between and on top of the watermelon pieces. Add microgreens or pea shoots sparingly for texture. If using chile, scatter the thinly sliced chilli sparingly for heat. Sprinkle toasted sesame seeds over the dish. Finish with a light drizzle of finishing olive oil or toasted sesame oil. Season lightly with flaky sea salt and a small crack of black pepper. Taste one piece and adjust with remaining ponzu if desired.
- 6
Serve
Serve immediately so the watermelon retains a fresh texture. For best results, serve within 30 minutes of dressing to avoid excess pooling of juices. Leftover dressing can be stored covered in the refrigerator for up to 3 days.