Okinawan cuisine: simmered winter melon
On a traditional Okinawan table, a cold soup winter melon with sautéed bitter gourd strikes the best balance. This concept of focusing on the complementarity of ingredients between warmth and cold, as well as the homology of medicine and food, is very similar to Taiwan
Okinawan cuisine: The method of simmering winter melon
Step 1
The preparation is shown in the picture
Step 2
Peel the winter melon and cut it into appropriate sizes, then add sesame oil and minced pork to the pot and stir-fry until half cooked
Step 3
Pour the bonito broth, mirin, and rice wine into the pot and simmer for about 20 minutes
Step 4
Open the lid and pour in the soy sauce, taste the taste, add the appropriate salt, and continue to cook for another 5~7 minutes
Step 5
Complete!
Okinawan cuisine: cooking techniques for simmered winter melon