Watermelon Rind Stir Fry

The white part of the watermelon rind is sweet with a nice texture. It's a versatile ingredient. Give this recipe a try! It's a truly appetite-whetting dish.

Ingredients: 2 servings

Watermelon rind (white part)
200 g
1 scant teaspoon
Thinly sliced pork loin
100 g
30 g
Bean sprouts
100 g
Chinese chives
1/2 bunch (About 6 stalks)
1/2 a thumb's worth
A ingredients
┌ Honey
1/2 tablespoon
│ Sake
1/2 tablespoon
└ Soy sauce
1 tablespoon
Coarsely ground black pepper
To taste
1/2 tablespoon
Sesame oil
1/2 tablespoon


1. With left-over rinds, peel 3 mm of the green rind, then weigh to get the appropriate amount. Leaving on a thin layer of the red flesh will give sweetness and will also look appealing.
2. Julien the rind to about 4 to 5 cm long, sprinkle salt, and when tender, blot off excess water with a paper towel.
3. Julien the pork and carrot. Remove the root end and sprout end of the bean sprouts. Cut the Chinese chive into 5 cm lengths. Julienne the ginger.
4. Sauté the ginger in sesame oil until the aroma is released. In the order listed, add the pork, carrots, bean sprouts, watermelon rinds, then the Chinese chives. Next, add the A seasonings, remove from heat when the juices appear, then add an equivalent amount of water with dissolved katakuriko to thicken the sauce. Sprinkle with coarsely ground black pepper to taste and serve.

Story Behind this Recipe

My boyfriend didn't even realize he was eating watermelon when I served this dish. I also thought it was a hit. I take part in a watermelon recipe contest every year, and am happy that I was able to learn that you can use the white part of the rind this way. This year, I was about to give up on entering the contest, thinking I wouldn't win anything, but since I won two watermelons, I felt compelled to enter.