Bitter Melon, Tuna and Sprouts Stir-fry

Bitter Melon, Tuna and Sprouts Stir-fry

An Okinawan-style stir-fry that turns bitter into delicious.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


1 can (about 80 g or 3 oz.)


125 g (4.5 oz.)

2 tbsp

1/4 tsp


  1. Cut tofu into 2 cm (1 in.) pieces and quickly boil in water. Place in a strainer and allow to drain.
  2. Cut bitter melon half length-wise and use a spoon to remove pulp and seeds. Coat inside with salt, then cut into thin slices and set aside to lower bitterness.
  3. Drain broth from tuna. Scramble the egg.
  4. Heat 1 tbsp oil in a frying pan and carefully add stir-fry tofu, then remove.
  5. Heat the remaining oil and stir-fry bitter melon and bean sprouts. Add tofu and tuna and stir-fry. Add salt and soy sauce, then eggs and stir-fry until ingredients are well-cooked.
  6. Serve on plates topped with fish flakes.

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.

Bitter melon - soaking in salt

Thinly slice up the bitter melon and then place into an approximately 5% salt/water solution. Gently stir and then set aside for about 10 minutes. This method is preferred to massaging salt into sliced bitter melon since the crunchiness will be preserved and a delicate salty taste will be added. Pat dry before using.


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