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Bitter Gourd Kinpira (Stir-fried Bitter Gourd)

A superb Bitter Gourd Kinpira that suppresses the bitterness and astringency of bitter gourd, making it easy to eat. We carefully explain everything from how to choose it, to preparation, and cooking tips. Please try this dish that goes perfectly with rice.

📖Cooking Basics

dry（tantanmen）

Steps

Cut the bitter gourd in half lengthwise. If the seeds are orange, it's a sign of ripeness, so it's okay. [The Key Tip!] When choosing bitter gourd, those with a lighter color and larger bumps are recommended for beginners as they are less bitter.
🕒 01:05
Gently scoop out the seeds and pith from the bitter gourd with a spoon. The pith is not bitter, so there's no need to remove it forcefully.
🕒 01:19
Slice the bitter gourd thinly to about 2mm thick. Cutting the thicker parts straight and the shorter parts diagonally will help create uniform lengths. [The Key Tip!] Thin slicing shortens the time needed to remove astringency and bitterness, and allows for quick stir-frying.
🕒 01:45
Place the sliced bitter gourd in a bowl.
🕒 02:05
Add 1L of water and 1 tbsp of salt to the bowl and mix thoroughly until the salt is dissolved.
🕒 02:28
Let the bitter gourd soak in the saltwater for 10 minutes to remove its astringency. [The Key Tip!] Soaking in saltwater will moderately remove the bitterness and the acrid astringency will disappear. Bitterness is part of the bitter gourd's umami, so leaving a moderate amount is key to deliciousness.
🕒 03:03
Cut the 4 chikuwa (fish cakes) in half lengthwise, then slice them diagonally thinly, similar to the bitter gourd.
🕒 03:15
Wrap the sliced chikuwa in plastic wrap and set aside.
🕒 03:48
In a separate bowl, combine 2 tbsp of Mirin (Sweet Rice Wine) and 2 tsp of Soy Sauce and mix to create the sauce.
🕒 04:07
Prepare 1 tsp of sugar on a separate plate. This will be used for pre-seasoning later.
🕒 04:28
Prepare 1 egg and separate the yolk from the white. Cover the yolk with plastic wrap and keep it at room temperature for immediate use, and use the egg white for another dish.
🕒 04:33
Drain the bitter gourd that has been soaking in saltwater for 10 minutes in a colander and thoroughly pat it dry.
🕒 05:00
Heat a frying pan over low to medium heat and add vegetable oil.
🕒 05:29
Stir-fry the chikuwa (fish cakes) in the heated pan until lightly browned on the surface.
🕒 05:45
Once the chikuwa is browned, add the drained bitter gourd.
🕒 06:01
Sprinkle 1 tsp of sugar over the bitter gourd for pre-seasoning.
🕒 06:09
Add sliced dried chili pepper to taste.
🕒 06:16
Stir-fry for about 2 minutes, stirring occasionally, until the bitter gourd becomes tender.
🕒 06:25
Once the bitter gourd is tender, turn off the heat once.
🕒 06:55
Add the prepared sauce and mix well to coat everything. [The Key Tip!] Bitter gourd can lose its texture if overcooked, so it's fine once it's cooked through.
🕒 06:58
Turn the heat back to low to medium and quickly evaporate any remaining liquid.
🕒 07:18
Once the liquid has evaporated, turn off the heat again.
🕒 07:31
Generously add toasted sesame seeds, rubbing them with your hands as you add them.
🕒 07:32
Add the reserved egg yolk and gently incorporate it with residual heat. [The Key Tip!] The egg yolk coats the bitterness of the bitter gourd, making it milder, so even those who dislike bitter gourd can enjoy it.
🕒 07:41
Serve the finished Bitter Gourd Kinpira on a plate.
🕒 08:15