【Materials】 (For 2 people)
Bitter melon…1/2 piece
Salt…2 pinches
Pumpkin…1/4 piece
Dried hijiki seaweed sprouts…1 gram
Cane sugar…2 teaspoons
Mirin…2 teaspoons
Soy sauce…2 teaspoons
Coarsely ground pepper…A little

Bitter melon and pumpkin salad

【How to make】
①Cut the bitter melon in half lengthwise, remove the pulp and seeds, cut into 5mm thick pieces, sprinkle with salt and set aside.
②Remove the seeds from the pumpkin and steam in a steamer or wrap in plastic wrap and heat in the microwave until soft.
③Soak the dried hijiki sprouts in water (not included in the recipe) to rehydrate.
④Heat vegetable oil in a frying pan over medium heat, add drained ① and ③ and stir fry, then add cane sugar, mirin, and soy sauce and stir fry briefly.
⑤Remove the flesh of ② with a spoon and mash well, including the skin, then add ④ and mix.        ⑥Serve ⑤ on a bowl, and sprinkle with coarsely ground pepper.

【Point】
Mixing bitter melon into the sweet pumpkin adds a bitter taste and adds depth to the dish.

                                                            by  Masako Yoshimura(Culinary expert,Registered dietician)