[Farmhouse Recipe] Goya Tsukudani (Salty-sweet Simmered Bitter Melon)

[Farmhouse Recipe] Goya Tsukudani (Salty-sweet Simmered Bitter Melon)

Serve this as ochazuke (rice over green tea), a tea snack, or a drinking appetizer. It keeps well, so make a batch when bitter melon is on sale. It's got a really surprising flavor!


Bitter melon
500 g
Soy sauce
50 ml
100 g
40 ml
Bonito flakes
10 g
Sesame seeds
to taste


1. Cut the bitter melon in half, and scrape out the seeds and the bitter white pith with a spoon.
2. Slice thinly, about 2 mm thick. Blanch in boiling water.
3. Squeeze out all the moisture from the blanched and drained bitter melon slices.
4. Combine the sugar, soy sauce, and vinegar in a pan and bring to a boil. Add the bitter melon and simmer over medium heat.
5. Simmer until there's no moisture left in the pan. Add the bonito flakes and sesame seeds at the end, and it's done.

Story Behind this Recipe

We harvested way too much bitter melon, so I thought up all kinds of recipes to use it up.