Travel Reference
In-Depth Information
1 Goya bitter melon
pinch of sea salt
5 oz (150 gm) pork back ribs or thinly sliced pork (Okinawans often use spam)
1 pack tofu
sesame oil
cooking liquor such as Okinawa awamori
1 cup (50 g) soybean sprouts (other vegetables can be added as well, such as small slices of
onions, carrots, green peppers, and mushrooms)
soy sauce
instant bouillon (or dried bonito powder)
2 eggs, beaten
1. Slice the bitter gourd in half lengthwise and remove the seeds and pulp with a spoon. Then
dice the halves about ½ inch (1.25 cm) thick. You'll get many crescent-shaped pieces.
2. Mix the bitter gourd with a pinch of salt in a bowl and leave to stand for about 10 minutes.
This removes much of the bitterness.
3. Cut the pork into bite-sized pieces.
4. Break the tofu with your fingers into bite-sized pieces and fry them in a pan with the ses-
ame oil until they become brown. Then transfer them to a dish.
5. Fry the pork in the pan with the sesame oil and cooking liquor at low heat until it's brown
and crispy.
6. Put the bitter gourd back in the pan and fry with the pork at high heat.
7. When the bitter gourd wilts, add the tofu and soybean sprouts and more cooking liquor.
Fry and mix well.
8. Season with soy sauce and bouillon (or dried bonito powder).
9. Add the beaten egg to the pan. Mix and cook all at low heat until the egg is half cooked.
