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Wednesday, December 31, 2014

Goya Tsukudani(Salty-Sweet Bitter Melon)

Goya(bitter melon) is infamous in Japanese cuisine for its health benefits. It is widely grown and used in the tropical island of Okinawa. Although very healthy, it's quite bitter. However, one very palatable way to eat it is Goya Tsukudani. It's quite sweet with a hint of bitterness. This is a great side dish with rice. The Chimen jakko(small dried anchovies are a good source of calcium and widely used in Japanese cooking.


  • Goya(bitter melon).....300 grams
  • soy sauce....50 ml
  • sugar....100 grams
  • katsuo-bushi(bonito flakes...10 grams
  • vinegar...30 ml
  • Chirimen Jakko(small dried anchovies)....10 grams
  • roasted white sesame...2 tsp.


  1. Cut and wash the goya. Scrape out the seeds.
  2. Cut into thin slices and lanch in boiling water.
  3. Remove from water and squeeze out excess water.
  4. Combine soy sauce, sugar, and vinegar and bring to boil.
  5. Add goya and simmer over medium heat.
  6. Add bonito flakes and anchovies and simmer out the liquid.
  7. Sevre with sprinkled sesame seeds.

After cooling, the mixture can be frozen. Thaw and serve with rice anytime.

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