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Grilled Watermelon With Togarashi and Shiso

Grilled Watermelon With Togarashi and Shiso


  • 1 watermelon, quartered and sliced into 1 1/2-inch-thick pieces
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 teaspoons sea salt, plus more for seasoning
  • 2 teaspoons togarashi
  • Shiso leaves
  • 1/2 cup toasted pistachios


  1. Heat grill to very high heat. Rub cut flesh of watermelon with olive oil and sea salt and grill for about 1 minute on each side. Remove from grill and let it cool for 2 minutes.
  2. Once melon is cool, season lightly with togarashi, a pinch of sea salt, and a few drizzles of olive oil. Garnish with shiso and toasted pistachios.


  • Recipe provided by Chef Todd Kelly of Orchids at Palm Court in Cincinnati, Ohio
  • Photo credit: Orchids at Palm Court


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