
A savory Okinawan specialty that combines the unique flavor of bitter melon (goya) with pork and tofu
10min
364kcal
551mg
- Nutrition facts are for one serving.
- Calculation of nutritional values does not include salt massaged into the goya.
Ingredients(Servings: 2)
Directions
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Cut the pork into 4 to 5 cm (2 in.) lengths. Use a spoon to completely remove seeds and cotton from the goya and then slice into 5 mm (0.2 in.) thick half moons, massage in some salt, set aside for about 5 minutes, then rinse off the salt under running water. Remove excess moisture from the tofu and cut into easy-to-eat slices. Beat the egg.
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Heat the sesame oil in a fry pan over medium heat, add in the tofu and cook to golden brown. Next add in order the goya and then the pork, and continue to stir-fry.
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Once the ingredients are cooked through, adjust the flavor with the soy sauce, pour in the beaten egg, quickly cook to harden, then serve on plates with a sprinkle of dried bonito flakes on top.
Cooking Basics
Bitter melon - removing seeds and cotton

Cut the bitter melon in half lengthwise and then scrape out the seeds and cotton with a spoon.
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