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Prep 40 mins
Cook 15 mins
I have had to adapt this recipe because some of ingredients are not available in U.S. This is a variety of tastes. Enjoy. I ate this dish or a variation each time I visited Okinawa.
- 1 goya bitter melon, sliced, then into quarters
- 4 green tomatoes, slices, then into quarters
- 1⁄2 sheet nori, shredded (seaweed)
- 2 sweet potatoes, peeled and small cubes
- 1 lb cubed pork
- 10 green onions, sliced
- 1 teaspoon dashi (bonito flakes)
- 3 eggs, beaten
- 2 tablespoons Kikkoman soy sauce
- 3 cups tofu, small cubes
- 2 teaspoons sake
- peanut oil
- Pour soy sauce in a flat bottom bowl, add tofu cubes and toss so that soy sauce is absorbed into tofu.
- Pour oil in wok or deep fry pan, add pork cubes, green tomatoes, sweet potatoes. Stir fry. Take out of wok. Keep warm.
- If you need more oil, add.
- Add goya, nori, and green onions, soaked Tofu, stir fry.
- Now add beaten eggs and dashi. Mix with Melon, nori, green onions and tofu. Stir fry until eggs are set and mixed. Add set aside warmed pork and vegetables.
- Sprinkle saki on top, and toss.
- Serve on large platter.
- Goya is a different tasting melon, some say it is bitter, you might want to leave it out and substitute small zucchini, sliced.
- Serve with rice.