This is a popular Okinawan staple dish on par with goya bitter melon champuru. The papaya that served as a vegetable is crunchy and delicious. An excellent accompaniment for a bowl of rice!!
Since green papaya has become available in mainland Japan grocery stores, I tried making this dish!
The sodium content is about 1.4 g per person. The key is to stir-fry it quickly over high heat. Prepare all of the ingredients and the spices and cook them quickly. Green papaya is hard to cut. Make sure to sharpen the knife before cutting it.
Enjoy Japanese food around the world.