Umeboshi Dressed Jako & Bitter Melon

1. 1

   Cut the bitter melon in half vertically, remove the bumps, and cut into 3 mm thick slices.

2. 2

   Remove the pit from the umeboshi, and mince into a paste.

3. 3

   Heat vegetable oil in a frying pan and cook the bitter melon.

4. 4

   Add the jako and when they are lightly fried, add the umeboshi and flavor enhancer.

5. 5

   Stir-fry and mix together while breaking apart the umeboshi.

6. 6

   White bitter melon is only slightly bitter and is easier to eat.

No additional tips available.