Easy "mackerel can bitter gourd champuru" recipe

A mackerel can that is convenient to keep at home. This time, I will introduce a simple recipe of "mackerel canned bitter gourd champuru" which is an arrangement of bitter gourd champuru that is often made with pork.

Mackerel can bitter gourd champuru

material

1/2 bitter gourd mackerel boiled can 1 can cotton tofu 100g (3.53oz)
1 egg 1 tablespoon soy sauce
Japanese-style granules 1 teaspoon
2 teaspoons of salad oil
Katsuobushi 5g (0.18oz)
Appropriate amount of white sesame

How to make

Cut bitter gourd in half lengthwise, remove seeds and cotton with a spoon, and slice into 3-5 mm slices. Sprinkle salt (outside the amount), rub it well, leave it for about 10 minutes, and squeeze the water well.


Cut the tofu into bite-sized pieces and melt the eggs.

Add vegetable oil to a frying pan and fry the bitter gourd on medium heat.


When the bitter gourd becomes a little soft, add the mackerel meat and fry while loosening, then add tofu, soy sauce, and granule soup stock.


Add eggs and fry lightly. When the eggs have hardened, turn off the heat. Finish with white sesame and dried bonito flakes.

What is the taste of mackerel canned bitter gourd champuru?

The combination of delicious mackerel and refreshing bitter gourd is outstanding! The mellow eggs and tofu gently snuggle up to the pleasant bitterness. Accented with fragrant dried bonito flakes and white sesame seeds.


Volume and satisfaction comparable to bitter gourd champuru made from meat. Please try it when you want to enjoy a different taste than usual!