Ingredients
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Miso Sauce
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1½ tablespoons mugi Mugi Miso
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1 teaspoon Sugar
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⅓ to ½ cup stock, preferably Basic Kelp Stock
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1 teaspoon aromatic Sesame Oil
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1 Bitter Melon
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1 Yellow Onion
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Scant 1 tablespoon Sake
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5 ounces Kabocha Squash
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60 Tofu
Directions
Natives of semitropical Okinawa enjoy dishes with bitter melon in hot weather, believing it restores energy and nutrient balance to the heat-weary body. One of the most common ways of preparing bitter melon (the locals call it goya) is champuru (“mix” or “hodgepodge” in the local dialect), essentially a stir-fry that includes some kind of tōfu and possibly other vegetables. In this version, the miso glaze not only enhances the nutritional value of the dish but also softens the bitter aftertaste of the goya.
Steps
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1
Done
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Make the Miso SaucePlace the miso and sugar in a small saucepan and stir to combine. Add the stock and stir to mix well. Place over low heat and cook, stirring, for about 1½ minutes, or until the sugar is dissolved and the mixture is bubbly and slightly thickened. Remove from the heat and set aside. |
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2
Done
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Heat a wok or heavy skillet over high heat and drizzle in the sesame oil. When the oil is aromatic, add the bitter melon and stir-fry, tossing vigorously, for 1 minute. Add the onion and continue to stir-fry for 1 minute longer, or until the onion is wilted and slightly caramelized. |
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3
Done
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Add the saké and deglaze the pan of any crusty bits. Lower the heat to medium, add the kabocha, and continue to stir-fry, tossing occasionally, for about 1 minute, or until tender. A toothpick inserted into a piece of kabocha should meet little resistance. Pour in the miso sauce in a clockwise swirl, starting at the rim of the pan and jiggling the pan to distribute the sauce well. Add the tōfu chunks and jiggle the pan again. |
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4
Done
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Raise the heat to high and stir vigorously. The sauce will thicken quickly. The tōfu chunks may crumble a bit. When the miso has glazed all the ingredients, after about 45 seconds, remove the pan from the heat. Allow the contents to sit, undisturbed and uncovered, in the skillet for about 1 minute before serving. In these final moments, the miso sauce mellows the flavor of the bitter melon and the tōfu chunks absorb skillet juices, adding a richness and complexity to the dish. |
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5
Done
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Serve hot or at room temperature, family style in a deep serving bowl. |
