For all the bad in America, the culinary diversity in many places is staggering and a constant source of happiness for me. One thing that I’ve found frustrating with our recent move is that our food choices have been sliced in half – at best – and my busy schedule has made it tough for me to indulge in trying new things. This was starting to really upset me since I live for food, both literally and figuratively. So, today, I tried a new breakfast to switch up my routine! (I clearly like to live dangerously!)
One thing that has come up in conversation a few times since coming to Tateyama is goya, also known as bitter melon or bitter gourd. I’ve tried it in the past and couldn’t handle the bitterness; it was just too strong of a flavor. However, one of my students told me about how mixing it in scrambled eggs makes a delicious dish.
Today, in honor of being tired of everything, I tried the most adult, slimy breakfast I could thing up. Scrambled eggs with okra, natto, green beans, bitter melon, and green onions, all over rice. I threw some soy sauce in with the eggs and natto and then added some at the end to top it all off as well. I also sautéed a clove of garlic in with the green bits. However, the most important step was how I treated the bittermelon; I looked up a recipe and followed their prep step, which is to let the thinly sliced melon pieces sit in salt water for 5-8 minutes and then squeeze them out thoroughly. This step took the bitterness down at least 10 fold and made this vegetable delicious!
In the end, this was a super slimy and super tasty breakfast! If you aren’t turned off by that interesting texture, try this one out. It’s also pretty healthy. And feel free to take a page my book and take a picture to show you’re eating it with mismatch chopsticks! Oh well.