Ingredients:

ü  1 large bitter melon

ü  300g of thinly sliced pork

ü  4 tablespoons Salt

ü  ½ Kg of extra-firm tofu – I buy Okinawa Tofu

ü  12 tablespoon vegetable oil

ü  1/3 cups dashi (this time I used readymade mix)

ü  1 tablespoon shoyu

ü  2 large eggs (lightly beaten)

ü  1/4 cup bonito flakes

Instructions:

ü  Cut each bitter melon in half lengthwise and, using a spoon, scrape the seeds and white pith. Slice the bitter melons crosswise into thin and transfer to a medium bowl. Add the salt, toss until evenly combined, and let stand for couple of hours.

ü  Gently squeeze the bitter melon to release the liquid, then transfer to a colander and rinse thoroughly under cold running water. Squeeze again and pat dry with paper towels.

ü  Dry the tofu with paper towels, to remove as much liquid as possible, then, , cut the tofu into 1-inch pieces into a large bowl.

ü  In a skillet, heat the oil over high. Add the pork and cook until pork is 50-60% cooked, then add bitter melon and cook, undisturbed, for 5 minutes, allowing the melon to caramelize.

ü  Add the tofu along with the dashi and shoyu ((this time I used readymade mix) and cook until the liquid has almost completely evaporated, about 1 minute.

ü  Pour in the eggs and cook, stirring to break up the curds, until the eggs are just cooked.

Remove the skillet from the heat and place onto a serving platter. Sprinkle with bonito flakes and serve with rice or as-is