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.