A classic Japanese stir-fry, this dish combines the distinct flavor of bitter melon with tender pork and tofu. Light, savory, and nutrient-rich, it’s a staple of Okinawan home cooking and pairs perfectly with steamed rice.
INGREDIENTS:
2 medium bitter melons
8 oz. firm tofu
½ lb. thinly sliced pork (belly or shoulder works best)
2 eggs, lightly beaten
2 tablespoons soy sauce
1 tablespoon sake
1 tablespoon mirin
1 tablespoon vegetable oil
Salt and pepper, to taste
METHOD:
Slice bitter melons lengthwise, scoop out seeds, and cut into thin half-moons. Sprinkle with salt, let sit 10 minutes, then rinse and pat dry.
Wrap tofu in a clean towel, place a weight on top, and let drain for 15 minutes. Cut into bite-size cubes.
Heat 1 teaspoon oil in a skillet over medium heat. Add tofu and cook until lightly browned on all sides. Transfer to a plate.
In the same pan, add remaining oil and pork slices. Stir-fry until cooked through.
Stir in bitter melon and cook for 3–4 minutes, until slightly tender but still crisp.
Return tofu to pan, add soy sauce, sake, and mirin. Stir gently to coat ingredients.
Pour beaten eggs evenly over mixture. Cook briefly, stirring until eggs are softly set. Season with salt and pepper to taste.
Enjoy hot with steamed rice.
CHEF NOTES:
After World War II, Okinawa—like Hawaii—developed a taste for Spam, which is still often used in this dish as a substitute for ham or pork. In Hawaii, this stir-fry is also popular with local adaptations. Traditionally, ground pork is used. If substituting ground pork, use about ¼ pound or less. Cook it in the oil first, season with a pinch of salt, then add the scallion whites and continue with the recipe.
YIELD: Serves 4
