Japanese cuisine, Japanese food recipes.

An exquisite balance of the bitterness of the goya and the mild sweetness of the eggs.
First:

Cut goya (bitter gourd) in half lengthwise, remove seeds and pulp with spoon, and slice thinly widthwise.

Cut pork belly into 3cm(1.2 inch) cubes, and sprinkle with salt and pepper.

Beat eggs.

Cover Momendofu (cotton-tofu) with paper towel to drain, divide into 8 pieces by hands.

Remove seeds and stems from red bell pepper, cut it diagonally by rotating into bite-sized pieces.

Remove seeds and stems from red pepper slice it in half. (it will be hotter if it’s chopped or seeds are not removed.)

Second:
Heat sesame oil in a frying-pan over high heat, spread cook pork evenly. Add red bell pepper and continue cooking.

Add tofu, cook briefly, add red pepper and continue cooking.

When vegetables are slightly softened, add and stir-fry thoroughly. Pour in beaten eggs in a circular motion. When egg is half done, serve in a plate and sprinkle with dried bonito flakes.

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