Ingredients
Method
- Cut the watermelon into 4 "steaks" about 3cm thick. Place on a wire rack over a baking sheet and refrigerate uncovered for 2 hours to dry out slightly.
- In a small bowl, whisk together miso paste, mirin, rice vinegar, honey, and sesame oil to make the glaze.
- Preheat your oven to 200°C (400°F).
- Brush both sides of the watermelon steaks with the miso glaze. Place on a parchment-lined baking sheet and roast for 15-20 minutes, flipping halfway through, until the glaze is caramelized and the watermelon is slightly softened.
- While the watermelon is roasting, prepare the wasabi pea dust. In a food processor, pulse the wasabi peas and nori sheets until they form a fine powder. Set aside.
- For the pickled daikon, combine rice vinegar, sugar, and salt in a small saucepan. Heat until the sugar dissolves. Pour over the sliced daikon in a heat-proof container and let cool to room temperature.
- To serve, place a watermelon steak on each plate. Sprinkle generously with the wasabi pea dust. Arrange pickled daikon slices around the steak.
- Garnish with black sesame seeds and microgreens.
Notes
Here are some creative variations for the Miso-Glazed Watermelon Steak with Wasabi Pea Dust and Pickled Daikon recipe:
- Teriyaki Watermelon Steaks
- Replace the miso glaze with a teriyaki sauce made from 100ml soy sauce, 50g brown sugar, and 30ml mirin.
- Grill the watermelon steaks instead of pan-searing for a caramelized finish.
- Serve with sesame seeds and sliced green onions.
- Spicy Chipotle Watermelon Steaks
- Add 1-2 teaspoons of chipotle powder to the miso glaze for a smoky kick.
- Top with crumbled queso fresco and fresh cilantro for a Mexican-inspired twist.
- Serve with avocado slices on the side.
- Balsamic Glazed Watermelon Steaks
- Use a balsamic reduction instead of miso glaze; simmer 150ml balsamic vinegar until thickened.
- Drizzle the reduction over the watermelon steaks after cooking.
- Garnish with goat cheese crumbles and fresh basil.
- Mediterranean Watermelon Steaks
- Marinate watermelon in olive oil, lemon juice, garlic, and oregano instead of miso.
- Top with crumbled feta cheese, kalamata olives, and cherry tomatoes after grilling.
- Serve on a bed of arugula for added freshness.
- Coconut Curry Watermelon Steaks
- Replace the miso glaze with a coconut curry sauce made from 200ml coconut milk, 1 tablespoon curry powder, and salt to taste.
- Brush the sauce on the watermelon before grilling.
- Serve with a sprinkle of toasted coconut flakes.
- BBQ Watermelon Steaks
- Marinate watermelon in your favorite BBQ sauce for at least 30 minutes before grilling.
- Serve topped with coleslaw for a crunchy contrast.
- Drizzle with extra BBQ sauce before serving.
- Honey-Lime Glazed Watermelon Steaks
- Create a glaze using 50g honey, juice of 2 limes, and a pinch of salt.
- Brush this mixture onto the watermelon steaks before grilling.
- Top with chopped mint and lime zest for freshness.
- Asian Sesame Watermelon Steaks
- Marinate watermelon steaks in a mixture of soy sauce, sesame oil, and ginger.
- After cooking, sprinkle with toasted sesame seeds and chopped scallions.
- Serve alongside a cucumber salad dressed in rice vinegar.
- Smoky Paprika Watermelon Steaks
- Mix smoked paprika into the miso glaze for an added depth of flavor.
- After cooking, serve with a dollop of sour cream or yogurt mixed with lime juice.
- Garnish with fresh dill or parsley.
- Fruit Salsa Topped Watermelon Steaks
- Grill the watermelon steaks as directed, then top with a fresh fruit salsa made from diced mango, red onion, jalapeño, cilantro, and lime juice.
- This adds a refreshing sweetness that complements the savory flavors.