Whenever I have leftover somen noodles from lunch, I use whatever vegetables I have in my fridge to make Okinawan stir fry. I love the combination of bitter melon and tofu!Adjust the flavor at Step 5 and add more salt if needed. Recipe by Usshi

I thought of a way for everyone to enjoy bitter melon, even for people who dislike it.It'll be convenient to make a large batch and stock it in the fridge, so you can serve it whenever. Recipe by Miruchan mama

Bitter melon is best for diabetics, but anyone can eat it.

I came up with this recipe by replacing tofu with atsuage.You could also cook the eggs first, remove them from the pan, and then return them to the pan later. Add the bitter melon to taste. Recipe by Yuuyuu0221

When I visit my husband's family in summer, his mother makes a lot of this and puts it in the fridge. I love it.It's really easy. Recipe by Soraten mama

When I cooked this dish for my son who doesn't usually like celery, and he ate it up!It's definitely easier to eat celery this way.I didn't add soy sauce this time, but you can add 1 teaspoon if you like.Adjust the amount of shio-kombu as desired (I love shio-kombu, so I always add in lots). Recipe by Sattan mama

I thought of making a milder tasting dish with bitter melon.Boil the bitter melon in a pot for 30 seconds. Be careful not to over-cook it, because the color of bitter melon will fade out. If you like, you can sprinkle bonito flakes in the end which will make it even tastier. Reducing the amount of miso in half and adding Chinese sauces such as tian mian jiang (sweet bean sauce) or douchi (black bean garlic sauce) are very delicious alternatives! For 4 servings. Recipe by Nacchi sencho

I wanted to increase my repertoire of bitter melon recipes.How to lessen the bitterness of the bitter melon:1. Add sugar to the salt in Step 3.2. After treating the gourd with the sugar and salt, boil very briefly.I think that it's the bitterness that makes bitter melon what it is, so I only use salt to prep it. Recipe by Mekamahao

I wanted to eat lots of goya because it's good for your skin. I had some leftover after making Chanpuru (Okinawan stir-fry dish), so I used it the next day with ingredients I had on hand.If you use a spoon to gently scrape off the knobs and then stir-fry it well, the bitterness will soften and it will be easier to eat. Recipe by Setsubunhijiki

One Cookpad user called Setsubunhijiki had uploaded a recipe for "Bitter Melon and Crispy Pork With Spicy Mayonnaise" which was really delicious so I rearranged it a bit and added my own touches. I used sweet chili sauce plus mayonnaise to make it simple. The ponzu sauce really brings the flavors together.Just use a pinch of salt to massage the bitter melon, or else the dish will be too salty.Don't boil the bitter melon for too long.Put the onions in a bowl of water to get rid of the harsh flavor. For 2 to 3 servings. Recipe by Wanko mama

It's not so bitter, so even kids will eat this. The salad has a lot of vitamins, so it's good for your skin when you get a sunburn in the summer.Make sure you squeeze out the water from the bitter melon and the onion. Wrap the unused bitter melon with the seeds removed and store in the fridge. It'll keep for 2-3 days. It's also nice with miso and sesame (prepare the same way.) For 4 servings. Recipe by Nanamama