Steps

1. Soak 15g of dried wood ear mushrooms in water or lukewarm water until softened.
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2. Cut 1 bitter melon (approx. 250g) in half lengthwise.
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3. Scoop out the seeds and pith from the bitter melon with a spoon.
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4. Slice the bitter melon into 3mm thick pieces.
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5. Place the sliced bitter melon in a bowl, add 1/2 tsp salt and 2 tsp sugar, and knead. Let it sit for about 10 minutes. (Key Tip! Kneading with salt and sugar significantly reduces the bitterness of the bitter melon.)
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6. Cut the rehydrated wood ear mushrooms into thin strips.
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7. In a microwave-safe container, combine 3 tbsp sugar, 3 tbsp mirin (sweet rice wine), and 3 tbsp cooking sake (rice wine). Microwave for 1 minute at 600W. (Key Tip! This evaporates the alcohol and dissolves the sugar.)
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8. To the heated seasonings, add 3 tbsp soy sauce, 3 tbsp ground sesame seeds, 1 tbsp toasted sesame seeds, 1 tbsp sesame oil, 2 tbsp vinegar, 1 tsp dashi powder, 1 tsp grated garlic, and 1 tsp grated ginger. Mix well.
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9. Lightly rinse the bitter melon that has been sitting for 10 minutes and place it in boiling water. Also, add the finely chopped wood ear mushrooms to boiling water and boil for 3 minutes.
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10. Drain the boiled bitter melon and wood ear mushrooms in a colander, then wrap them in a kitchen cloth and thoroughly squeeze out the excess water. (Key Tip! Thoroughly squeezing out the water allows the seasonings to fully penetrate the bitter melon.)
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11. Add the squeezed bitter melon and wood ear mushrooms to the prepared seasoning mixture and mix well.
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12. Refrigerate for 1-2 hours to allow the flavors to meld. Serve sprinkled with bonito flakes, if desired.
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