Recipe: Tasty Bitter Melon Champuruu with Atsuage

Recipe: Tasty Bitter Melon Champuruu with Atsuage Delicious, fresh and tasty.

Bitter Melon Champuruu with Atsuage. Remove the skin of the winter melon, keeping the green parts. Easy to make and delicious, Goya Champuru is Okinawa's most iconic dish. Even if you've never liked bitter melon, try this out.

GI effects (eg, abdominal pain, diarrhea) and headache have been reported.

Momordica charantia (colloquially: bitter melon; bitter apple; bitter gourd; bitter squash; balsam-pear; with many more names listed below) is a tropical and subtropical vine of the family Cucurbitaceae.

Bitter melon, also known as karela and bitter gourd, is a plant with quite a unique fruit.

You can have Bitter Melon Champuruu with Atsuage using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Bitter Melon Champuruu with Atsuage

1. You need 1 of Bitter melon.

2. Prepare 1 of Atsuage.

3. You need 2 of Eggs.

4. Prepare 1 tbsp of Garlic mixed with soy sauce or plain soy sauce.

5. Prepare 1 tbsp of Sake.

6. You need 1/2 tsp of Dashi stock granules.

7. You need 1 of packet Bonito flakes.

8. Prepare 1 of Salt and pepper.

9. Prepare 1 tbsp of Vegetable oil.

The Bitter melon is long and slender, similar to the shape of a standard cucumber with a rough, warty edible skin.

As the fruit matures, the skin turns bright orange and the flesh increases in bitterness.

Ripe fruits are saved for their seeds and replanted.

Nutrient-rich bitter melon may be an effective alternative to insulin.

Bitter Melon Champuruu with Atsuage step by step

1. Cut the bitter melon in half vertically and remove the seeds. Cut into 5-mm thick pieces, lightly rub with salt, put into a heatproof container, and microwave for 1-1 and 1/2 minutes. Drain through a sieve..

2. Chop the atsuage into 3 equal sections, then cut into 1-cm thick pieces. Break the eggs into a container and beat in a little salt..

3. Heat up a frying pan and stir-fry the bitter gourd. Add the atsuage and continue stir-frying. Add the dashi stock granules and briskly stir-fry..

4. Push the ingredients from Step 3 to the front of the pan, then pour in the eggs. Thoroughly cook them while mixing..

5. Add the sake and drizzle the soy sauce from the sides of the pan. Season with salt and pepper. Transfer to a plate and garnish with bonito flakes..

6. "Jabara Cucumbers Namul"

https://cookpad.com/us/recipes/156034-simple-jabara-cucumber-namul-for-bento.

1. "Boiled Sanma and Umeboshi""Sesame Grilled Sanma"

https://cookpad.com/us/recipes/143463-saury-stewed-with-umeboshi-pickled-plums https://cookpad.com/us/recipes/156659-pacific-saury-roasted-with-sesame-seeds.

1. "Miso Clam Soup"

https://cookpad.com/us/recipes/143453-delicious-manila-clam-miso-soup.

But how does it work, and how much is too much?

Try an Okinawan summer favourite with this colourful goya chanpuru bitter melon stir fry.

This colourful stir fry hails from the sunny island of Okinawa in southern Japan and is made with vibrant green goya, soy sauce, tofu, pork and egg.

It is not only the perfect dish to beat the Okinawan summer heat and.

In Vietnamese cuisine, bitter melon is cooked with other ingredients to offset the bitterness.