The Neo-Umi Ocean Harvest Platter

• vegan
• seafood
• japanese-fusion
• plant-based
• watermelon-sashimi
• king-oyster-mushrooms
• sustainable
• umami
• Hiroshi

Introduction

Konnichiwa! Today, I invite you to redefine the traditional maritime feast. We are transforming the concept of a seafood platter into a 'Neo-Umi' experience—a vibrant, plant-based celebration of the ocean's essence without the sea. By utilizing the incredible textures of King Oyster mushrooms, dehydrated watermelon, and hearts of palm, we create a symphony of flavors that pays homage to the coastal markets of Japan and beyond. This is innovation on a plate, designed to spark joy and curiosity.

Ingredients

• 2 cups seedless watermelon cubes (sliced into rectangular sashimi blocks)
• 2 tbsp tamari or soy sauce
• 1 tsp toasted sesame oil
• 1 sheet nori, finely crumbled
• 4 large King Oyster mushrooms, stems sliced into 1-inch rounds
• 1 tbsp white miso paste mixed with 1 tsp mirin
• 1 can hearts of palm, drained and sliced into rings
• 1/2 cup cornstarch mixed with 1 tsp shichimi togarashi
• 1/2 cup vegan Japanese-style mayonnaise
• 1 tsp yuzu kosho (fermented chili and citrus paste)
• 1/2 cup wakame seaweed salad
• Fresh micro-shiso or radish sprouts for garnish
• Pickled ginger and fresh wasabi for serving
• High-smoke point oil for searing and frying

Instructions

• Begin with the 'Tuna' Sashimi: Place the watermelon blocks in a bowl with tamari, sesame oil, and crumbled nori. For the best texture, vacuum-seal them or bake them at 250°F (120°C) for 1 hour until they become dense and tender. Chill before serving.
• Prepare the 'Scallops': Score the flat sides of the King Oyster mushroom rounds in a cross-hatch pattern. Brush with the miso-mirin mixture and let sit for 10 minutes.
• Create the 'Calamari': Dredge the heart of palm rings in the seasoned cornstarch mixture until evenly coated. Shallow fry in hot oil until golden brown and crispy. Drain on paper towels.
• Sear the 'Scallops': In a non-stick pan with a touch of vegan butter or oil, sear the mushroom rounds on high heat for 2-3 minutes per side until deeply caramelized and golden.
• Mix the dipping sauce: Combine the vegan mayonnaise with the yuzu kosho until smooth.
• Assemble the platter: Arrange the chilled watermelon tuna, warm miso scallops, and crispy heart of palm calamari on a large stone or wooden board. Add small mounds of wakame salad and pickled ginger in the gaps.
• Final touches: Garnish with micro-shiso and serve immediately with the yuzu mayo and a side of soy sauce.

This platter is a testament to the fact that plant-based cooking knows no bounds. Whether you are sharing this with friends or enjoying a quiet, luxurious evening, I hope these textures and flavors transport you to a breezy seaside escape. Remember, the most beautiful ingredients often come from the earth, waiting for us to unlock their 'umami' potential. Until next time, keep exploring and happy cooking!

Hiroshi