Japanese Cucumber Salad over Wasabi Watermelon

This recipe was an adventure off the beaten path for me. Not knowing how it would turn out was a bit of a thrill, but I did have some inspiration – a dish of wasabi watermelon at Miho Izakaya here in Portland. I had it a few months ago and ever since then I’ve been thinking about recreating it at home but wasn’t really sure how to do it. This recipe really captured the flavor of the dish, and the addition of the Japanese cucumber salad on top was really complementary. If you’re looking for something very unique with a fun presentation to serve as a side dish tonight, try this! Note: I know this recipe looks like it has a TON of wasabi, but the water really dilutes it so it won’t be too hot, I promise!

Since I’m doing the “different veggie recipe a day” challenge, cucumber is the featured veggie for today. A water-rich and refreshing veggie full of electrolytes, it’s perfect for warmer days (try slices of it in a glass of water for a flavorful and cooling change from plain water). Cucumbers are a good source of Potassium and Vitamin K.

Japanese Cucumber Salad over Wasabi Watermelon

 

Japanese Cucumber Salad over

Wasabi Watermelon

  • 1 cucumber
  • 1/2 small watermelon, rind removed and sliced into triangles
  • 2 Tbs wasabi powder
  • 2 Tbs brown rice vinegar
  • 1 tsp agave nectar or sugar
  • 1/8 tsp salt
  • 2 Tbs black sesame seeds

In a large shallow bowl, combine the wasabi powder with 1 cup of water or enough to cover watermelon slices. Let watermelon slices soak at least 10 minutes to absorb wasabi flavor.

Partially peel the cucumber leaving strips of skin for the green color. Halve lengthwise and scoop out seeds with a spoon. Thinly slice cucumber, then pat dry with paper towels to absorb as much moisture as possible.

Divide watermelon slices between four plates.

In a bowl, combine vinegar, agave nectar and salt. Gently toss cucumbers in the vinegar mixture. Arrange cucumbers on top of watermelon slices and sprinkle with black sesame seeds.

Wasabi Watermelon with Japanese Cucumber Salad

Japanese Cucumber Salad with Wasabi Watermelon

Crisp and refreshing with a bit of a kick from the wasabi, this interesting dish is sure to please.

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge.

In case you missed the first 26 days, here are the recipes:

Printable Version:

Japanese Cucumber Salad over Wasabi Watermelon
 
Author:
Serves: 4
Ingredients
  • 1 cucumber
  • ½ small watermelon, rind removed and sliced into triangles
  • 2 Tbs wasabi powder
  • 2 Tbs brown rice vinegar
  • 1 tsp agave nectar or sugar
  • ⅛ tsp salt
  • 2 Tbs black sesame seeds
Instructions
  1. In a large shallow bowl, combine the wasabi powder with 1 cup of water or enough to cover watermelon slices. Let watermelon slices soak at least 10 minutes to absorb wasabi flavor.
  2. Partially peel the cucumber leaving strips of skin for the green color. Halve lengthwise and scoop out seeds with a spoon. Thinly slice cucumber, then pat dry with paper towels to absorb as much moisture as possible.
  3. Divide watermelon slices between four plates.
  4. In a bowl, combine vinegar, agave nectar and salt. Gently toss cucumbers in the vinegar mixture. Arrange cucumbers on top of watermelon slices and sprinkle with black sesame see

 

 

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