KitchenNippon

【Ingredients】 (5 Servings)
Sliced (boned) pork spare rib
(豚バラ肉（スライス） / Buta baraniku (suraisu)) ……………….200g
Firm tofu (木綿豆腐/ Momendōfu)………………………………..1 block (300ｇ)
Gōya (Large) (ゴーヤ（大）/ Gōya (Dai))…………………………..１
Salt (塩/ Shio) (For removing bitterness of the gōya)………..tsp１
Onion (玉ねぎ / Tamanegi)…………………………………………….1/2
Garlic (にんにく / Ninniku)…………………………………………1 clove
Bean sprouts (もやし / Moyashi)……………………………….１ pack (200ｇ)

Eggs (卵 / Tamago)…………………………………………………３
Sesame oil (ごま油 / Goma-abura)……………………………..2tbsp
Soy sauce (しょうゆ / Shōyu)……………………………………….1 1/2tbsp
Mirin (みりん / Mirin)……………………………………………….1 1/2tbsp2
Salt (塩/ Shio)………………………………………………………….Pinch
Black pepper (ブラックペッパー / Burakku peppā)…………Pinch
Smoked dried bonito (かつおぶし / Katsuobushi)…………３ packs (3g ea.)

【How to Make】
① Wrap the tōfu in a paper towel, place 2-3 plates on top of the tōfu for at least 1 hour to press out excess water. Cut the tōfu in half lengthwise and the cut each half into 2cm-thick (little more than 3/4in.) squares.
② Split the gōya and use a spoon or something similar to remove the seeds and pith. Slice the gōya into half-rounds about 5mm (little less than 1/4in.) thick, sprinkle on the salt for removing bitterness, and set aside for 30 minutes. Rinse with water and drain in a strainer.
③ Cut the pork into pieces about 4cm (little more than 1 1/2in.) thick. Mince the garlic. Thinly slice the onion into 2mm (less than 1/10in.) thicknesses, parallel to the fibers. Trim all of the wispy ends off of the bean sprouts. Crack the eggs into a bowl and scramble them.
④ Heat a frying pan and add 1tbsp of sesame oil. Fry the tōfu pieces on both sides and then remove them to a plate.
⑤ Add another tbsp of sesame oil to the frying pan and heat it. Add the garlic. Once you smell the garlic aroma, add the pork and onion slices and fry them. When the pork whitens, add the gōya and bean sprouts and fry until they soften a bit.
⑥ Now add the soy sauce, mirin, salt, and black pepper, and stir. Return the tōfu to the frying pan and push all of the contents of the frying pan to the sides to make space in the middle. Pour the scramble eggs into the center and fry them.
⑦ Once the eggs are cooked mix everything together. Finish by adding the smoked bonito and giving a quick stir.

Recipe Developed by: Machiko Tateno