My parents harvested a lot of bitter melon, so I thought of recipes to use it. I compared the taste with store bought sauce, and now I don't need store bought sauce any more.To get rid of the bitterness, remove the white inner parts as much as possible. Slice the bitter gourd thinly, and rub with 1 tablespoon of salt (for a 20-30 cm long vegetable), and then soak it in water for about 10 minutes. Not all of the bitterness will be eliminated, but it will reduce to about the level where you just sense it as an aftertaste. In addition, freshly harvested bitter melon is less bitter. For 4 servings. Recipe by Himawarichan

My younger sister used to make tofu chanpuru with miso for me. I added dried kiriboshi daikon radish to make the dish healthier.●You don't have to drain the tofu completely. Even if more water comes out of the tofu after cooking the dried kiriboshi daikon will absorb it!●Be careful not to break up the tofu too much so as not to lose its texture.●Add sesame seeds to taste. I like to add quite a lot.●If you leave the dish to rest for a while, the flavors will blend together and it will become more delicious. Recipe by Lecreuset

I tried to recreate a bitter melon champuru I had at an Okinawan restaurant.Don't let the tofu crumble too much. You'd want to quickly finish it up after adding the egg mixture, so make sure to have the seasoning ingredients at hand. I like bitter melon so I make it fairly thick, but if it seems too bitter for you, cut it thinner, sprinkle on salt, let rest 15 minutes, and squeeze out the liquid a bit. Recipe by ete88

Goya chanpuru is a cuisine of Okinawa, southern Japan and often eaten in summer season in Japan. Goya is a bitter melon with rich vitamin B and C. I somehow believe its bitterness helps me beat the heat in the summer. You can find goya in Asian or Latin market in the United States. If you cannot eat pork, try with chicken. It goes well, too.

It's summer! I love Goya which is one of the most famous summer vegetables in Japan. 😊😋 I cooked this one for lunch.

I wanted to eat some goya that would go well with wine, so I tried making this using the ingredients I had in my refrigerator. I made this many times this summer and finally settled on this recipe.Adjust the amount of soy sauce and cheese according to the size of the goya. Recipe by Kechauru recipe

I started making this after moving to Okinawa.This is a very popular home-cooked dish, and it's on the menus of every diner.Here's a entry-level dish as an introducting to Okinawan cooking for beginners.Okinawan "island" tofu is big, so I've specified 1 block, but if you're using regular firm tofu please use a whole block. Island tofu is very firm, so there's no need to spend a lot of time getting rid of excess water, but if you're using regular firm tofu you may want to drain the water a little longer. For 2 servings. Recipe by Meso

My husband doesn't like the bitterness of the bitter melon, so I always prepare it properly. The mayonnaise gives a smooth taste.If you don't like the bitterness, be sure to remove the seeds and pith (the pith is where the bitterness comes from).The bitterness can be removed further by rubbing salt into your slices and then washing it off. Recipe by Shibachama

A delicious stir-fry loaded with crisp vegetables that goes perfectly with rice! This recipe became popular on April 23, 2017.Recipe background:I love vegetable-packed champon and wanted to eat more veggies, so I created this recipe with lots of different vegetables.

A stir-fried vegetable made with traditional Japanese fermented seasonings.

Chayote, which looks a bit like a guava, is delicious and nutritious when stir-fried as a vegetarian dish. Add some julienned ginger to balance the cooling nature of chayote. This low-calorie, mildly sweet, and fiber-rich dish is sure to leave you wanting more.

I can't get enough of spicy food.-Use whatever cut of meat that you like. I think meat that has a bit of fat tastes delicious.-This burns easily, so cook it slowly over a medium heat.-Using a plastic bag in step 2 reduces the amount of dishes and makes things easier.-It will hold for 2~3 days in the state of Step 3. Recipe by Sonechiko