Cold Tofu and Stir-Fried Bitter Melon with Bonito Flakes
ID: 952da630...
A refreshing dish perfect as an appetizer for drinks, combining classic summer cold tofu (hiyayakko) with bitter melon quickly stir-fried with bonito flakes to highlight its characteristic bitterness.
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🍳 Cooking Flow
Remove the pith from the bitter melon, slice it thickly, stir-fry briefly in oil, and season with salt, soy sauce, and bonito flakes. → Grate the ginger and chop the green onions. → Cut the silken tofu into four pieces and arrange on a plate. → Top the tofu with green onions, bonito flakes, and ginger, then drizzle with soy sauce.
Cooking Steps
Brief Cooking Order
Remove the pith from the bitter melon, slice it thickly, stir-fry briefly in oil, and season with salt, soy sauce, and bonito flakes. → Grate the ginger and chop the green onions. → Cut the silken tofu into four pieces and arrange on a plate. → Top the tofu with green onions, bonito flakes, and ginger, then drizzle with soy sauce.
Introduction
A refreshing dish perfect as an appetizer for drinks, combining classic summer cold tofu (hiyayakko) with bitter melon quickly stir-fried with bonito flakes to highlight its characteristic bitterness.
Step 1
Cut the bitter melon in half lengthwise and use a spoon to scrape out the seeds and the pith.
Step 2
Slice the bitter melon to your preferred thickness. We recommend cutting it slightly thicker if you want to enjoy the bitterness.
Step 3
Heat 2 teaspoons (10ml) of oil in a frying pan, add the sliced bitter melon, and stir-fry quickly over high heat.
Step 4
Add salt and soy sauce to coat evenly, add 3g of bonito flakes, toss to combine, and plate.
Step 5
Peel the ginger and grate it using a ginger grater.
Ingredients List
Important Notes
💡 Slicing bitter melon thinly reduces its bitterness, but for those who enjoy the bitter flavor, cutting it slightly thicker is the key.
⚠️ If you overcook the bitter melon, it loses its bitterness and its crisp texture, so stir-fry it quickly over high heat.
🍳 Cutting the silken tofu for hiyayakko into four pieces with a cross-cut improves the presentation and helps the soy sauce distribute more evenly.
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