Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, bitter melon with bonito flakes and shio-kombu. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Bitter Melon with Bonito Flakes and Shio-Kombu is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Bitter Melon with Bonito Flakes and Shio-Kombu is something that I have loved my entire life. They are nice and they look fantastic.
Great recipe for Bitter Melon with Bonito Flakes and Shio-Kombu. I wanted to make something simple and fuss-free. Where I come from, they call bitter melon "nigakoi" (which means "bitter" in Kagoshima dialect).
To get started with this recipe, we must first prepare a few components. You can cook bitter melon with bonito flakes and shio-kombu using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Bitter Melon with Bonito Flakes and Shio-Kombu:
- Take 1 Bitter melon
- Take 1 Shio-kombu
- Prepare 3 grams Bonito flakes
- Take 1 dash Usukuchi soy sauce
- Make ready 1 for boiling Salt
The word "chanpuru" sounds similar to the Indonesian word "campur" which means mix/stir and indeed, goya chanpuru is a bitter melon stir fry dish. "Goya" means bitter melon in Okinawa dialect. In standard Japanese, it is called "nigauri" which actually means "bitter melon". Cut it vertically and remove the seeds. Sprinkle a dash of salt and gently strain out excess water.
Instructions to make Bitter Melon with Bonito Flakes and Shio-Kombu:
- Cut the bitter melon in half, remove the seeds with a spoon (the white pith is bitter, so remove as much as you can).
- Slice thinly.
- Bring the water to a boil, then add a little salt. Boil for 30 seconds.
- Rinse the bitter melon in cold water, then thoroughly squeeze out excess. Mix with bonito flakes, shio-kombu, and soy sauce.
Bitter melon (also known as Momordica charantia, bitter gourd, wild cucumber, and more) is a plant that gets its name from its taste. It becomes more and more bitter as it ripens. Sprouts values farm-fresh produce at great prices. My latest Japan Times Japanese Kitchen column is about bitter gourd or bitter melon, which is a major part of Okinawan cuisine along with tofu, pork, and other things. Heat vegetable oil in a frying pan and fry the pork belly.
So that is going to wrap this up for this exceptional food bitter melon with bonito flakes and shio-kombu recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
