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Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, [farmhouse recipe] goya tsukudani (salty-sweet simmered bitter melon). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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.

[Farmhouse Recipe] Goya Tsukudani (Salty-sweet Simmered Bitter Melon) is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. [Farmhouse Recipe] Goya Tsukudani (Salty-sweet Simmered Bitter Melon) is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook [farmhouse recipe] goya tsukudani (salty-sweet simmered bitter melon) using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make [Farmhouse Recipe] Goya Tsukudani (Salty-sweet Simmered Bitter Melon):

1. Make ready 500 grams Bitter melon
2. Get 50 ml Soy sauce
3. Take 100 grams Sugar
4. Make ready 40 ml Vinegar
5. Prepare 10 grams Bonito flakes
6. Make ready 1 Sesame seeds

All images and content on this site are copyright protected. Please do not use my images without my permission. Goya, a bitter melon or gourd, is a surprisingly popular vegetable in the UK, but you might know it better as karavella, karela, kugua, bitter gourd A quick search online about bitter melon reveals its known effective uses in medicinal applications, from treating infections to digestive problems and even. About bitter gourd or bitter melon, called nigauri in Japanese and goya or go-ya- in Okinawan.

Instructions to make [Farmhouse Recipe] Goya Tsukudani (Salty-sweet Simmered Bitter Melon):

1. Cut the bitter melon in half, and scrape out the seeds and the bitter white pith with a spoon.
2. Slice thinly, about 2 mm thick. Blanch in boiling water.
3. Squeeze out all the moisture from the blanched and drained bitter melon slices.
4. Combine the sugar, soy sauce, and vinegar in a pan and bring to a boil. Add the bitter melon and simmer over medium heat.
5. Simmer until there's no moisture left in the pan. Add the bonito flakes and sesame seeds at the end, and it's done.

Plus, a recipe for the most homey of Okinawan dishes My latest Japan Times Japanese Kitchen column is about bitter gourd or bitter melon, which is a major part of Okinawan cuisine along with tofu, pork. Goya(bitter melon) is infamous in Japanese cuisine for its health benefits. It is widely grown and used in the tropical island of Oki. Tsukudani is a traditional condiment in Japan, in which the toasted nori sheets are pickled and simmered down to a silken paste that lends a complex flavor—salty, sweet, and umami—to everything it's eaten with. Tsukudani is usually seafood or seaweed strongly flavored with Soy In Japan, the most commonly known Nori Tsukudani is in jars you can buy at grocery stores.

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