Bitter Melon and Tuna Mayo Salad
ID: d4eaf043...
This is a classic side dish recipe featuring bitter melon that is easy to make by simply slicing and tossing. By combining the richness of tuna mayo with the umami of bonito flakes, the bitter melon's signature bitterness becomes mild, resulting in a crisp texture that makes it irresistibly addictive.
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🍳 Cooking Flow
Remove seeds and pith from the bitter melon and slice thinly. → Massage with sugar and salt, let sit for 10 minutes, then blanch in boiling water for 1 minute. → Immediately transfer to an ice bath to cool, drain in a colander, and squeeze out moisture thoroughly. → Add tuna, bonito flakes, ground sesame, and seasonings, then toss well.
Cooking Steps
Brief Cooking Order
Remove seeds and pith from the bitter melon and slice thinly. → Massage with sugar and salt, let sit for 10 minutes, then blanch in boiling water for 1 minute. → Immediately transfer to an ice bath to cool, drain in a colander, and squeeze out moisture thoroughly. → Add tuna, bonito flakes, ground sesame, and seasonings, then toss well.
Introduction
This is a classic side dish recipe featuring bitter melon that is easy to make by simply slicing and tossing. By combining the richness of tuna mayo with the umami of bonito flakes, the bitter melon's signature bitterness becomes mild, resulting in a crisp texture that makes it irresistibly addictive.
Step 1
Trim both ends of the bitter melon and cut in half lengthwise. Use a spoon to scrape out the seeds and pith thoroughly.
Step 2
Slice the bitter melon into thin strips about 5mm wide.
Step 3
Place the sliced bitter melon in a bowl and add 1 teaspoon of sugar and 1/2 teaspoon of salt. Massage well by hand, then let it sit for 10 minutes.
Step 4
While the bitter melon sits, open the tuna can and drain the liquid (or oil) thoroughly.
Step 5
Boil water in a pot or pan. Also, prepare an ice bath to cool the blanched bitter melon.
Ingredients List
Important Notes
By massaging with sugar and salt and letting it sit, the bitterness is drawn out along with the moisture, resulting in a milder flavor. ✨
Rapidly cooling in an ice bath after blanching maintains the vibrant green color and preserves a crisp, pleasant texture. 💡
The most important point for preventing the flavor from becoming diluted and for improving shelf life is to squeeze the bitter melon as thoroughly as possible before tossing. ⚠️
Stores in the refrigerator for 1-2 days. For a refreshing twist, adding torn pieces of pickled plum (umeboshi) is also recommended. 🍳
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