Cut the bitter melon in half vertically and remove the seeds. Cut into 5-mm thick pieces, lightly rub with salt, put into a heatproof container, and microwave for 1-1 and 1/2 minutes. Drain through a sieve.

Chop the atsuage into 3 equal sections, then cut into 1-cm thick pieces. Break the eggs into a container and beat in a little salt.

Heat up a frying pan and stir-fry the bitter gourd. Add the atsuage and continue stir-frying. Add the dashi stock granules and briskly stir-fry.

Push the ingredients from Step 3 to the front of the pan, then pour in the eggs. Thoroughly cook them while mixing.

Add the sake and drizzle the soy sauce from the sides of the pan. Season with salt and pepper. Transfer to a plate and garnish with bonito flakes.