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In Japan, bitter melon, which is called goya (ゴーヤ) in Japanese, is in season during the summer. When I was little, my parents and grandparents grew many kinds of summer vegetables in the field. That’s why I often ate bitter melon in the summer. As a child, I didn’t enjoy bitter melon due to its bitter taste. However, as I grew older, I developed a fondness for its unique flavor. Now, I can confidently say that bitter melon is my favorite vegetable.
My all-time favorite bitter melon recipe is goya champuru, a stir-fried bitter melon dish with egg. However, I discovered a new
bitter melon recipe on YouTube last month. After watching the video, I
decided to try it, and it turned out to be delicious. Today, I’m going
to share with you how to make a refreshing bitter melon and wakame
salad.
How to Make Refreshing Bitter Melon and Wakame Salad
Ingredients (8 Servings)
2 Tablespoons of Dried Wakame Seaweed
1 Goya, Bitter Melon (Thinly Sliced)
1 Myoga (Optional)
2 Tablespoons of Minced Ginger
3 Tablespoons of Ponzu
2 Tablespoons of Sesame Seed Oil
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| Japanese Bitter Melon, Goya (ゴーヤ) |
There are different varieties of bitter melon, including Japanese and Chinese types. I usually buy Chinese bitter melon, which is widely available in most Asian grocery stores.
 |
| Chinese Bitter Melon |
1. Soak dried wakame seaweed in water for 5 to 10 minutes, allowing it to expand 6 to 10 times its original size.
2.Bring water to a boil and add 1 teaspoon of salt. Add the bitter melon and cook for 15 seconds.
3. Rinse the bitter melon under running water to cool them.
4. Squeeze the bitter melon with your hands to remove excess water.
5. Squeeze the wakame seaweed with your hands to remove excess water as well. Put the wakame seaweed, bitter melon, myoga, and ginger in a container.
6. Add ponzu and sesame oil. Stir to combine.
7. Serve and enjoy!
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★You can find my recipe entries through my Pinterest.
