Ingredients
500 grams Bitter melon
50 ml Soy sauce
100 grams Sugar
40 ml Vinegar
10 grams Bonito flakes
1 Sesame seeds
Method
Sources
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Celebration of bitter flavors — chocolate, coffee, greens, amaro
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Celebration of bitter flavors — chocolate, coffee, greens, amaro
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Cut the bitter melon in half, and scrape out the seeds and the bitter white pith with a spoon. Slice thinly, about 2 mm thick. Blanch in boiling water. Squeeze out all the moisture from the blanched and drained bitter melon slices. Combine the sugar, soy sauce, and vinegar in a pan and bring to a boil. Add the bitter melon and simmer over medium heat. Simmer until there's no moisture left in the pan. Add the bonito flakes and sesame seeds at the end, and it's done.