| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs | Okinawan | Okinawan, Vegetables | 6 | Servings |
INGREDIENTS
| 2 | md | Bittermelon |
| 1 | ts | Salt |
| 10 1/2 | oz | Firm tofu; well drained |
| 4 | tb | Salad oil |
| 1/3 | cn | (12 oz size) corned beef |
| 2 | Eggs | |
| 1 | ds | Pepper |
INSTRUCTIONS
Cut bittermelon into lengthwise halves, remove seeds. Cut halves into thin slices. Sprinkle with salt and rub salt into bittermelon; let stand 10 minutes. Rinse bittermelon with cold water, drain, and blot dry with clean cloth. Break tofu in bite- sized pieces, blot dry with clean cloth. In a skillet, heat 2 tablespoons of the oil. Fry tofu until lightly brown; remove from skillet and set aside. Wipe skillet and heat remaining 2 tablespoons oil, cook bittermelon until almost done. Stir in corned beef, tofu, eggs, and pepper. Cover, turn off heat and let stand for 1 minute. Makes 6 servings. Demonstrated by BEA SHIMABUKURO of Hui Makaala OKINAWAN RECIPES - SEPTEMBER 1995 Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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