Wash the goya, cut horizontally in half, remove the seeds and pith, and cut into 4mm slices. Season with salt (not listed) and let rest for 10 minutes before blanching for 30 seconds.
Run under chilled water to preserve the color of the goya, then drain the excess water and cut the bacon into 2-3cm strips. Scramble the eggs and prepare the seasoning ingredients.
Heat sesame oil over medium-high heat, then lightly sauté the bacon and goya. Add the ★ ingredients and pour egg over everything. Be careful not to overcook!
Serve on a plate and it's done. Garnish with onion or atsu-age tofu, if you like.
In Step 3, pour the egg into the center, let it cook without mixing, then briskly incorporate the rest once the egg has set around the edges.
Here it is with onion and sausage. Delicious.
Story Behind this Recipe
This is one of our family's standard dish.
Remove all of the white pith from the goya. For those who like the bitter flavor, skip the blanching (just don't forget to rinse off the salt). Be sure to cook and season this quickly! For those who take a while in the kitchen, I recommend mixing up the ingredients in advance.