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RECIPE

Bitter gourd and eggplant in thickened meat sauce

Bitter gourd and eggplant in thickened meat sauce

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

DIRECTIONS

1

Remove the fluff of the bitter gourd and cut the gourd into 7 mm strips.

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2

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.

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3

Cut thin slices of ginger and chop the slices into fine strips.

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4

Mix all the ★ ingredients.Dissolve the potato powder in a tablespoon of water.

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5

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.

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6

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.

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6

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.

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6

Add the ★ seasonings to 7. When reduced, put 5 and 6 back in. When it is mixed evenly, add dissolved potato powder to thicken.

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6

Arrange on a plate and garnish with ground sesame seeds and ginger strips.

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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

http://www.suika.me/