Vegane Thunfisch-Sashimi

The microwave works best.

Bring 3 dl of soft water to a boil. Pour 1 dl over the tea, let it steep for 15 seconds, then strain and discard in the sink.

Pour the tea again, now with 2 dl of boiling water, and let it steep for 3 minutes.

Strain into a small bowl.

Keep the tea leaves, as you can brew the tea a few more times, for example with dessert or as a digestif.

Put the soy sauce, umami, miso paste, cooled salty water, and vinegar in a bowl.

Add the hot tea and whisk everything together well.

Taste. It should taste saltier than you want, like a stick of seawater, because the salty flavor will be much milder due to the sugar in the watermelon.

Place a sheet of nori on the bottom of a rectangular dish, just large enough to fit the dried watermelon slices in a single layer. Pour the marinade over. The watermelon should be submerged or almost submerged. Place the other half of the nori sheet on top, cover with plastic wrap, and refrigerate for at least 6 hours.

Let the watermelon come to room temperature before use, remove the nori, and scoop the melon slices into a colander. Let them drain well.

Then place them on double layers of kitchen paper to absorb the last bit of moisture.

Serve as a salad. Optionally sprinkle with finely cut nori strips and toasted sesame seeds. Or roll the sides in a mixture of black, white, and toasted sesame seeds. You can also briefly grill the watermelon on both sides. In that case, lightly brush with canola oil first.

Drying in the microwave

1. Spread the melon over the clean turntable with about 1 cm space around the slices.
2. Set the microwave to defrost for 30 minutes.
3. Turn the melon pieces occasionally.
4.