Umeboshi Dressed Jako & Bitter Melon

Umeboshi Dressed Jako & Bitter Melon

This is a small side dish that tastes great even when cold.

Ingredients: 2 servings

Bitter melon
1/2 large
Chirimen Jako
20 g
Umami seasoning
2-3 shakes


1. Cut the bitter melon in half vertically, remove the bumps, and cut into 3 mm thick slices. Remove the pit from the umeboshi, and mince into a paste.
2. Heat vegetable oil in a frying pan and cook the bitter melon.
3. Add the jako and when they are lightly fried, add the umeboshi and flavor enhancer. Stir-fry and mix together while breaking apart the umeboshi.
4. White bitter melon is only slightly bitter and is easier to eat.

Story Behind this Recipe

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.