Goya Champuru (Bittermelon with tofu and eggs)

Ingredients (serves 4)

• 2 small bitter melons
• 2 tablespoons salt
• 7 oz. extra-firm tofu
• 1 tablespoon vegetable oil
• 1/3 cup dashi or chicken stock
• 1 tablespoon shoyu
• 2 large eggs, lightly beaten
• 1/4 cup bonito flakes

Directions

1. Cut each bitter melon in half lengthwise and, using a spoon, scrape out discard the seeds white pith. Slice the bitter melons crosswise into 1/4 inch thick half moons and transfer to a medium bowl. Add the salt, toss until evenly combined, and let stand for 20 minutes.
2. Squeeze the bitter melon to release as much liquid as possible, then, using your hands, crumble the tofu into 1-inch pieces into a large bowl.
3. In a 12-inch skillet, heat the oil over high. Add the bitter melon and cook, undisturbed, for 5 minutes, allowing the melon to caramelize. Add the tofu along with the dashi and shoyu and cook until the liquid has almost completely evaporated, about 1 minute.
4. Pour in the eggs and cook, stirring to break up the curds, until the eggs are just cooked. Remove the skillet from the heat and place onto a serving platter. Sprinkle with bonito flakes and serve.

Note: To add more richness to the dish, you may add in 1/4 lb sliced pork belly with the bitter melon step.