Name: Bitter Melon Tsukudani
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese Cuisine
Ingredients: Bitter Melon 500g (approx. 2 medium); Ginger 1 piece; Chirimenjako (Small Dried Sardines) 30-40g; Bonito Flakes (Katsuobushi) 10g; Sesame Seeds 20g; [A] Sugar 150cc; [A] Soy Sauce 120cc (60cc Usukuchi + 60cc Koikuchi); [A] Vinegar 40cc; Salt (to taste)

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Original: English

Bitter Melon Tsukudani

by 【田舎そば川原】料理・漬物

This recipe for Bitter Melon Tsukudani is perfect as a side dish for rice or as a snack with drinks. By adjusting the pre-treatment and parboiling methods, you can control the bitterness to your liking. Try this dish that's also great for meal prep!

Ingredients

Scale:

Main Ingredients (4 servings)

Bitter Melon 500g (approx. 2 medium)
Ginger 1 piece
Chirimenjako (Small Dried Sardines) 30-40g
Bonito Flakes (Katsuobushi) 10g
Sesame Seeds 20g

Seasonings

[A] Sugar 150cc
[A] Soy Sauce 120cc (60cc Usukuchi + 60cc Koikuchi)
[A] Vinegar 40cc
Salt (to taste)

Steps

Cut the Bitter Melon in half lengthwise.
🕒 00:10
Using a spoon, carefully remove the white pith from the Bitter Melon. 【Key Tip!】 Gently scrape along the inside of the melon to remove the pith without breaking the flesh.
🕒 00:15
Trim off the ends of the Bitter Melon after removing the pith.
🕒 00:42
Slice the pith-removed Bitter Melon into approximately 5mm thick pieces. 【Key Tip!】 Slicing from the tip towards the stem helps maintain a better shape, as cutting from the stem side can cause it to fall apart.
🕒 00:46
In a pot, combine Sugar 150cc, Soy Sauce 120cc (60cc Usukuchi + 60cc Koikuchi), and Vinegar 40cc.
🕒 01:09
Heat the seasonings in the pot and dissolve the Sugar.
🕒 01:46
Once the liquid boils, add the sliced Bitter Melon to the pot.
🕒 01:50
Simmer the Bitter Melon over high heat. 【Key Tip!】 If the bitter melon is particularly bitter, it's best to simmer it without a lid.
🕒 01:56
While the Bitter Melon is simmering, peel and finely chop 1 piece of Ginger. You can leave the peel on. 【Key Tip!】 If it's difficult to chop, stand the ginger up and slice it thinly, about 1cm thick.
🕒 02:11
Reduce the liquid by about 80% over high heat.
🕒 02:40
Monitor closely to prevent burning, adjusting to medium heat if necessary. 【Key Tip!】 Once the liquid starts to thicken, switch to medium heat. Be careful not to reduce the liquid further over low heat as it might not thicken properly.
🕒 02:53
Add Chirimenjako (Small Dried Sardines) 30-40g to the pot.
🕒 03:22
Gently simmer the Bitter Melon with the added Chirimenjako. 【Key Tip!】 Adding the Chirimenjako early allows it to release its flavor, enhancing the dish.
🕒 03:33
When the liquid has almost evaporated and a sticky consistency is achieved, reduce heat to low and continue to evaporate any remaining moisture.
🕒 03:48
Turn off the heat.
🕒 03:56
Add 10g of bonito flakes to the pot after turning off the heat and mix well.
🕒 04:01
Add 20g of Sesame Seeds and mix thoroughly. 【Key Tip!】 Using more bonito flakes adds umami and helps to mellow the bitterness of the bitter melon.
🕒 04:22
Cover the pot and let it cool. 【Key Tip!】 Letting it cool overnight allows any liquid that disappeared during simmering to re-emerge. This method helps the Bitter Melon pieces retain their shape.
🕒 04:33
(Pre-treatment to reduce bitterness and maintain shape) Lightly salt the Bitter Melon and blanch in boiling water for about 10 seconds. 【Key Tip!】 Quick blanching removes bitterness while keeping the Bitter Melon's shape intact.
🕒 05:17
(Standard pre-treatment) Blanch the Bitter Melon in boiling water for about 1 to 2 minutes. 【Key Tip!】 This method may cause the Bitter Melon to turn a brownish color but is recommended for those who dislike bitterness. It's also suitable if preserving the shape isn't a priority.
🕒 06:05