Compressed Melon
Compressed Piel de Sapo Melon, Sweetpotato Vinegar, Gochugaru, Herbs
Chef Dustin Falcon of Niku Steakhouse | San Francisco
Adapted by StarChefs | october 2022
INGREDIENTS:
Marinating Liquid:
Yield: 1.3 kilograms
250 grams purple sweetpotato vinegar
150 grams sugar
250 grams mirin
10 grams sriracha
150 grams koji
110 grams fish sauce
210 grams lime juice
15 grams salt
75 grams Thai basil leaves
Piel de Sapo Melon:
Yield: 32 servings
4 Piel de Sapo melons, seeds removed then cut into eighths
To Assemble and Serve:
Yield: 1 serving
Gochugaru
Herbs, such as cilantro, mint, and basil
METHOD:
For the Marinating Liquid:
In a large, nonreactive container, combine vinegar, sugar, mirin, sriracha, koji, fish sauce, lime, and salt. Whisk until sugar has dissolved. Add basil and lightly crush. Reserve.
For the Piel de Sapo Melon:
In resealable plastic bags, combine melon and Marinating Liquid. Place in an ice bath and refrigerate 4 to 12 hours.
To Assemble and Serve:
Remove skin from 1 piece of Piel de Sapo Melon. Dip one side in gochugaru. Slice into bite-sized pieces. Place the pieces on a serving plate, gochugaru-side up. Garnish with herbs.
