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'WHAT'S COOKING HAWAII'


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Bitter melon teams with bacon for an Okinawan dish

By Star-Advertiser staff

POSTED:
LAST UPDATED: 03:03 a.m. HST, Dec 20, 2013

Type caption here

Host Grant Sato concludes a two-parter from last week's "What's Cooking Hawaii?" that features Okinawan fare, preparing a classic Okinawan ingredient, bitter melon, in a sesame-seed dressing (see recipe below).

He also cooks local seafood, spotlighting Big Island abalone and opihi.

The program airs tonight at 7 on KFVE; the episode repeats at 5 p.m. Sunday.

OKINAWAN STYLE GOYA GOMAE (BITTER MELON IN SESAME SEED DRESSING)

2 tablespoons toasted sesame seeds
3 tablespoons dashi
1 teaspoon soy sauce
1 teaspoon sugar
3 strips bacon, sliced into 1/2-inch pieces
2 blanched bitter melon, sliced to preferred thickness

In a "tsuribachi," or Japanese ribbed mortar and pestle, place sesame seeds and grind 1 minute.

Add dashi, soy sauce and sugar and grind another minute. Set aside.

In medium pan over medium heat, saute bacon strips. To render fat, turn heat to high and fry.

Add bitter melon and saute 1 minute, just until bitter melon gets a little singed.

Drain excess oil.

Place bacon and bitter melon into sesame dressing and toss well. Eat at room temperature or chill and serve cold. Serves 4.

Nutritional information not available.






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manakuke wrote:
Good ‘grinds’.
on October 30,2013 | 06:23AM
imua67 wrote:
Lived in Okinawa for over 10 years, and used to make it with goya, canned (Australian or NZ) corned beef, onions, tofu, and an egg. Oishi!
on October 30,2013 | 07:12AM
kuroiwaj wrote:
Outstanding 'grinds.' Love goya with pork, never thought of bacon. Will pick up some goya at the Farmers Market today at the Wlindward Mall. And, Imua67, goya with corned is oishi. Hey, I love sweet onions with corned beef. Mahalo.
on October 30,2013 | 10:51AM
kennie1933 wrote:
Goya sliced thin with small cubes of spam, eggs, and tofu, stir fried with oyster sauce and shoyu....goya champuru! They love spam in Okinawa! (Hint: you need to remove goya seeds, slice thin and soak in water overnight, then par boil before stir frying to soften slightly and take off some of the bitter edge. If you prefer hard and bitter, skip those steps.
on October 30,2013 | 02:19PM
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