Culinary Workshop - Culinary Art - Juiy 2025
Ingredients
| Bitter melon (Goya) | 250g or more ... Cut lengthwise, remove seeds and pith, slice into thin half-moons |
| Canned boiled clams | 1 can (100g) |
| Myoga ginger | 2 pieces ... Julienne |
<Seasoning 1>
| Soy sauce | 1-1/2 tsp |
| Mirin | 1-1/2 tsp |
| Sugar | 1/2 tsp |
<Seasoning 2>
| Black vinegar | 3 tbsp |
| Sugar | 1 tbsp |
| Soy sauce | 2 tsp |
| Salt | A pinch |
| Water | 1-2 tbsp |
Instructions
- Sprinkle 2 tsp of salt over the bitter melon and let sit for about 5 minutes. Then rub by hand. Boil water in a pot and blanch the bitter melon briefly (about 30 seconds). Immediately transfer to cold water and squeeze out excess water.
- Transfer the clams with their juice into a pot. Add <Seasoning 1> and simmer until the liquid is mostly gone.
- Rub the myoga ginger with a pinch of salt, soak in water, then squeeze out the moisture.
- Combine all ingredients from <Seasoning 2> in a bowl. Add the bitter melon, clams, and myoga (after patting dry), and mix well. Let the flavors blend.