As you get older, do you find yourself eating more and more like your parents/grandparents? It came to me as I made us lunch the other day…..and no…sigh, the Missus cannot just eat Niku Doufu…She needs all those side dishes.
And while the takana (mustard greens) and kyuri (cucumber) asazuke are from the market. The one other item was not.
My grandparents loved bitter melon, at the age I was exposed to it….well, I hated it. When we lived in Kaimuki, our neighbors, the wife was Okinawan loved goya, and would give us goya and my mom, and later me; would make goya champuru…basically bitter melon and eggs. Being raised on a low income, it was a treat to have some Spam in it. They also gave us pickled bitter melon as well. Eventually, as I got older, I enjoyed it more, but still never really developed a taste for it until I was in my 30’s. Still, it wasn’t something I craved. And then we had our last trip “home”. My friends recommended a restaurant located on the second floor of McCully Shopping Center named Bozu. Yes, I know…waaaay behind on those posts!
Anyway, one of the dishes we ordered was the Pickled Bitter Melon.
And the Missus was smitten! We ended up have three orders of this!
Anyway, recently I’d been doing a bunch of pickling…mainly of stuff from the garden and I decided to try my hand at making Goya Tsukemono. I looked online and thru several of my cookbooks and after several tries found one that interested me in Machiki Tateno’s Japanese Pickled Vegetables. In the end, I used the recipe as an outline ingredient wise totally changing proportion and quantity. Not wanting to waste excess pickling liquid I fill the excess space with slices of daikon, which does well in this pickling solution as well as a few cloves of garlic.
Anyway, it’s a current favorite of the Missus. And now it seems to be getting a bit of play since it’s considered an important ingredient of “Blue Zone” diets. I dunno about that….we just think this tastes mighty good!
A couple of notes – I use the daikon and garlic to fill space after adding the bitter melon. I’ve cut down on the amount of dark brown sugar since the Missus enjoys more salty/bitter to sweet.
Goya Tsukemono (With daikon and garlic too)
1 – 7-8 oz Bitter Melon
Boiling Water
Slices of daikon (optional)
5-6 Cloves peeled garlic (optional)
2 dried chilies
1/2 Cup Rice Wine Vinegar
1/2 Cup Light Soy Sauce – I used Aloha Shoyu
1/3 Cup Dark Brown Sugar
2 Slices of Ginger
- Heat a pot of water to a boil
- Slice bitter melon in half lengthwise, scoop out the seeds and scrape off as much white fibers and matter as possible. Slice into 1/3 inch slices cross wise.
- Use boiling water to sterilize pickle jar and also pour over bitter melon and drain.
- Add pickling ingredients to a small pot and bring to a boil.
- Add bitter melon slices to pickle jar. Fill excess with slices of daikon and garlic.
- Add boiling water to jar, let cool until warm. The cover and refrigerate.
- Wait 2-3 days before serving
If you try this recipe; let me know how it turns out!