Bittermelon with Pickled Plum, Bonito, and Soy

Bittermelon with Pickled Plum, Bonito, and Soy is a side dish that can be prepared ahead of time. The sourness of the plum, the smokiness of the bonito, both help cut back, and the soy sauce neutralizes otherwise a very bitter taste. Enjoy the bitterness of the summer.

Course Appetizer

Cuisine asian, Japanese

Keyword bitter melon, goya, nigauri, pickled plum, umeboshi, bonito flakes, soy sauce

Prep Time 5 minutes

Cook Time 10 minutes

Servings people

Calories 42kcal

Cost $5.00

Ingredients

2 small bitter melon prefer Indian bitter melon for this recipe
2 Umeboshi pickled plum
2 teaspoon soy sauce
1-2 teaspoon sesame oil
3 grams bonito flakes

Instructions

Gather ingredients
Bring water to a boil in a small saucepan.
Wash the bitter-melons and cut them in lengthwise. Using a spoon, scoop out the white membrane and seeds out. Slice them crosswise, 2-3 mm.
Add a teaspoon of salt to boiling water, blanch the bitter-melon for 30 seconds to one minute, and then take them out on a colander. Rinse under cold water and squeeze out excess water. Set it aside.
Remove pits off pickled plum and mince them on a cutting board with a knife to make a paste. In a small bowl, add plum paste, soy sauce, and bonito flakes and mix well. Add bitter-melon and sesame oil and toss them well.
Let it marinate for 30 minutes or so before serving.

Notes

Nutritional information is an estimate only. Please view our website policies for more information.

Please note, the recipe calculator did have a match for the umeboshi or pickled plum used in this recipe.

Nutrition