My friend Annie made this for the first time and shared it with me. She said it's her aunty's recipe.
It's very refreshing and ono, but it's kinda hard to describe. It's kinda like shoyu pickled mango, but not. And it's kinda like tsukemono, but not.
Next time you have watermelon, don't throw away the rind. Make this instead, and let me know what you think.
Cut off the hard part of the rind. Chop into pieces. Salt and let sit for around 45 minutes. Rinse and squeeze out the liquid. Drizzle shoyu and rice vinegar. Add cut-up shiso leaves ("on the far right at Kaheka Don Q above the green onions"). Toss. Add water if too strong.
Thanks Annie!
10 comments:
How long do you have to let it soak in the sauce for the water melon skin to get soft? -lance
Right on!! That's pake style,no waste.Interesting.Is Annie chinese? If she is,was raised well.
MMMMM. Makes my mouth water. Cannot go wrong with shoyu and vinegar, imo.
Sort of reminds me of pickled papaya - which I used to love when I was on Guam. And pickled stuff is SO good for digestion - natural probiotics.
yummy!
Interesting, I don’t buy watermelon a lot. I need to remember this when I do.
Lance, you actually have to cut off the real hard part, so maybe not long, but I'll ask Annie.
LOL, Chet. No she's Japanese.
Aunty, I never heard of pickled papaya!
Kat, it surprised me!
Susan, me too.
Thanks for posting, Jalna! The shiso really adds lots of flavor!
No need soak it at all, it's soft after you peel off the rind. I salted it for about 30 minutes. Rinse it if it's too salty then squeeze out the water then add shoyu and rice vinegar to taste. No forget the shiso!
Thank you, Annie!!
Oh wow! This sounds so interesting. Art loves watermelon. Well, we all do actually.
Kay, we do too!
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