Recommended for those experiencing loss of appetite or summer fatigue due to the intense heat, this Goya Tsukudani recipe is perfect. Made with vitamin C and mineral-rich bitter melon, this dish is a great accompaniment to rice. It's also ideal for meal prepping and helps combat summer fatigue.
Ingredients
Main Ingredients (For 1 Goya (approx. 250g))
- Goya (Bitter Melon) 1 (approx. 250g)
- Dried Sakura Shrimp 10g
- Grated Ginger 1 tbsp minus a little
- Dried Red Chili 1
- Salted Kelp (Shio Kombu) 1/2 tbsp
- Bonito Flakes (Katsuobushi) a handful
- White Sesame Seeds (to taste)
Seasonings
- [A] Soy Sauce 1 1/2 tbsp
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Vinegar 1 tbsp
- [A] Sugar 40g
Steps
- Remove the pith and seeds from the Goya. (Key Tip: The pith is edible and not bitter, but the seeds should be removed.)
- Thinly slice the Goya into 3-5mm thick pieces.
- Sprinkle a small amount of salt (not included in seasoning measurements) on the sliced Goya and let it sit for 10 minutes.
- Add the Goya to boiling water and blanch for 30 seconds after it re-boils.
- Drain the blanched Goya in a colander and let it cool.
- Squeeze the Goya by hand to thoroughly remove excess water.
- Lightly dry-roast the Goya in a frying pan to evaporate any remaining moisture.
- Add Dried Sakura Shrimp (10g) and grated ginger to the dry-roasted Goya.
- Add soy sauce (1 1/2 tbsp), cooking sake (2 tbsp), mirin (2 tbsp), vinegar (1 tbsp), and sugar (40g), then mix well.
- Add the Dried Red Chili (1). (Key Tip: Add the chili at this stage to prevent it from becoming too spicy.)
- Once the liquid has reduced, add salted kelp (1/2 tbsp) and bonito flakes (a handful), then mix.
- Finally, add white sesame seeds (to taste) and mix.
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