INGREDIENTS (serves 2 person)
|Half a 20–25 cm bitter gourd|
|Two mid-sized eggplants (about 250 g)|
|200 g ground pork|
|3 tablespoons of rapeseed oil|
|1 piece (10–15 g) of ginger|
|★1 tablespoon soy sauce|
|★1 tablespoon of rice wine (mirin)|
|★1 tablespoon of saké|
|Salt and pepper as needed|
|1 teaspoon of potato powder|
|Small amount of ground sesame seeds|
|*Chili oil if preferred|
Remove the fluff of the bitter gourd and cut the gourd into 7 mm strips.
Remove the cap of the eggplant. Cut into halves along the length and cut a criss-cross pattern in it and cut into 1.5 cm strips.
Cut thin slices of ginger and chop the slices into fine strips.
Mix all the ★ ingredients.Dissolve the potato powder in a tablespoon of water.
Put a teaspoon of rapeseed oil in a fry-pan and heat. Add bitter gourd and sprinkle a pinch of salt. Grill on medium heat until both sides are brown and remove from the pan.
Heat a tablespoon of rapeseed in a fry-pan and put the eggplants, skin down. Turn them over, add the remaining oil and heat on medium-heat. Remove from the pan when brown.
Put ground meat in a fry-pan so that it will be like a flat plate turned over. Fry without loosening up the meat. Turn it over, salt and pepper a bit more than ade-quately. Continue to stir-fry, loosening up the meat.
Add the ★ seasonings to 7. When reduced, put 5 and 6 back in. When it is mixed evenly, add dissolved potato powder to thicken.
Arrange on a plate and garnish with ground sesame seeds and ginger strips.
Tips from Ayako Yajima, fruit and vegetable shop, Suika
・It is best to first taste bitter gourds fresh to check the bitterness. If you find it too bit-ter, you can slice them thinly or flavor them adequately.
・If you sprinkle salt when you fry bitter gourds, it can release harshness and an unwant-ed taste.
・Eggplant flavor will be pronounced if the skin is completely fried with a bit more oil than usual.
・You can enjoy bitter gourds with chili oil, or on top of rice like a rice bowl.
Recipe by:Ayako Yajima, fruit and vegetable shop, Suika