Name: Crunchy Infinite Pickled Bitter Melon
Cuisine: 和食
Ingredients: 3 bitter melons; 10 shiso leaves; 1.5 tsp salt (approx. 4g); 4 tbsp soy sauce (approx. 60ml); 4 tbsp rice vinegar (approx. 60ml); 1 tbsp mirin (approx. 15ml); 2 tbsp sugar (approx. 20g); 1 tsp grated garlic (approx. 4g); 1 tsp doubanjiang (chili paste) (approx. 4g); 2 tsp sesame oil (approx. 10ml); 3 tbsp toasted white sesame seeds (approx. 20g)

About "Crunchy Infinite Pickled Bitter Melon"

By salting the bitter melon to draw out its bitter juices, rinsing, blanching for 45 seconds, and shocking in ice water, you preserve its vibrant color and crunchy texture. The bitter melon is then marinated in a zipper bag with shiso leaves and an "infinite sauce" made of soy sauce, rice vinegar, mirin, sugar, grated garlic, doubanjiang (chili paste), sesame oil, and toasted white sesame seeds. Squeezing out the air and letting it sit in the fridge for a full day allows the flavors to penetrate deeply, creating an addictive dish. It's a perfect summer side dish and a great way to use up a large batch of bitter melon.

Introduction to プロが教える家庭料理　papa′s cooking →

Tips for Making "Crunchy Infinite Pickled Bitter Melon"

Prep
- When removing the seeds and pith, inserting the spoon from the stem end makes it incredibly easy to scrape clean.
Prep
- Slicing into 5mm half-moons is ideal. This perfect thickness balances a crunchy texture with excellent sauce absorption.
Prep
- Sprinkle with 1.5 tsp of salt and massage gently to avoid breaking the slices, then let sit for 15 minutes to draw out bitter juices.
Prep
- Always rinse away the bitter juices drawn out by salting, changing the water a few times. Blanching without rinsing will leave a bitter taste.
Heat control
- Blanching for exactly 45 seconds once in the boiling water is the golden rule. Overcooking will ruin the crunchy texture.
Prep
- Shock immediately in ice water after blanching to preserve the vibrant green color and crispy texture.
Prep
- Squeeze the bitter melon thoroughly to remove excess water before bagging. Insufficient squeezing will dilute the marinade and weaken the flavor.
Marinating
- Press all the air out of the bag to create a near-vacuum, ensuring the marinade infuses evenly throughout.
Marinating
- Marinate for at least 3 hours, or ideally a full day in the fridge, to allow the flavors to fully develop.
Seasoning
- Make sure to mix the infinite sauce thoroughly until the sugar granules are completely dissolved before using.

Ingredients for "Crunchy Infinite Pickled Bitter Melon"

11 items

* Tap ingredient names to find on Amazon

3bitter melons
10shiso leaves
1.5tsp salt (approx. 4g)
4tbsp soy sauce (approx. 60ml)
4tbsp rice vinegar (approx. 60ml)
1tbsp mirin (approx. 15ml)
2tbsp sugar (approx. 20g)
1tsp grated garlic (approx. 4g)
1tsp doubanjiang (chili paste) (approx. 4g)
2tsp sesame oil (approx. 10ml)
3tbsp toasted white sesame seeds (approx. 20g)

How to Make "Crunchy Infinite Pickled Bitter Melon"

1
Cut off both ends of the bitter melons and slice them in half lengthwise. Insert a spoon from the stem end to scrape out the seeds and white pith.
2
Slice the bitter melon into 5mm-thick half-moons.
3
Place the bitter melon in a bowl, sprinkle with 1.5 tsp of salt, and gently massage for about 30 seconds to avoid breaking the slices. Let it sit for 15 minutes to draw out the bitter juices.
4
Rinse the bitter melon under running water, changing the water a few times to thoroughly wash away the bitter juices, then drain in a colander.
5
Bring a generous amount of water to a boil in a pot, add the bitter melon, and blanch for 45 seconds.
6
Immediately transfer the blanched bitter melon to ice water to cool completely, locking in the vibrant green color and crunchy texture.
7
In a bowl, combine the soy sauce, rice vinegar, mirin, sugar, grated garlic, doubanjiang, sesame oil, and toasted white sesame seeds. Mix well until the sugar is completely dissolved to make the "infinite sauce."
8
Thoroughly squeeze out the excess water from the cooled bitter melon with your hands and place it in a zipper storage bag.
9
Tear 10 shiso leaves by hand into the bag, then shake the bag to distribute them evenly.
10
Pour the infinite sauce into the bag and massage well to coat. Press out as much air as possible to create a near-vacuum seal, then close the bag.
11
Marinate in the refrigerator for a full day to finish. Let it marinate for at least 3 hours for the flavors to penetrate well.

Detailed Commentary on "Crunchy Infinite Pickled Bitter Melon"

* Content organized by topics from the video.

Bitter Melon Prep and the Spoon Hack

Cut off both ends of the bitter melon and slice it in half lengthwise. Here is a professional hack for removing the seeds and pith: if you insert the spoon from the stem end, the pith comes out incredibly easily. In the video, we also show what happens when you try from the opposite end—it catches, feels tough, and requires persistent scraping to get clean. This tiny difference in direction dramatically changes how easy the task is, so be sure to slide your spoon in from the stem side!

The Best Thickness for Perfect Texture

After prepping, it's time to slice the bitter melon. The most crucial factor in this dish is the slicing thickness. The ideal thickness is about 5mm. This precise size creates a wonderfully crunchy texture the moment you bite into it, allowing the savory juices of the bitter melon to burst out. Slicing them uniformly—neither too thin nor too thick—ensures they coat perfectly with the sauce, resulting in an incredibly delicious finish.

Reducing Bitterness with Salt

Transfer the sliced bitter melon to a bowl and add 1.5 tsp (approx. 4g) of salt. The trick here is to massage gently so the slices don't break. Salting helps to gently mellow out the harsh, characteristic bitterness of the bitter melon. Massage gently until the gritty texture of the salt disappears. Then, let it sit for about 15 minutes to allow the salt to fully penetrate and work its magic.

Making the Golden Ratio 'Infinite Sauce'

While the bitter melon is resting, prepare the "infinite sauce" that defines the flavor of this dish. In a bowl, combine 4 tbsp (approx. 60ml) soy sauce, 4 tbsp (approx. 60ml) rice vinegar, 1 tbsp (approx. 15ml) mirin, 2 tbsp (approx. 20g) sugar, 1 tsp (approx. 4g) grated garlic, 1 tsp (approx. 4g) doubanjiang, 2 tsp (approx. 10ml) sesame oil, and 3 tbsp (approx. 20g) toasted white sesame seeds. Mix thoroughly until the sugar granules are completely dissolved to complete this infinite sauce, which perfectly balances savory depth, rich aroma, and refreshing acidity.

The Magic of a 45-Second Blanch

After 15 minutes, the salt will have drawn out the bitter juices. Rinse this bitterness away thoroughly by changing the water a few times, then drain in a colander. Next, bring a generous amount of water to a boil in a pot to blanch the bitter melon. The golden rule is to blanch for exactly 45 seconds once submerged. Avoid overcooking; immediately shock them in ice water to lock in the vibrant green color and achieve the ultimate crispy texture.

Shiso Aroma and Vacuum Marinating

Prepare a zipper bag and squeeze the cooled bitter melon firmly with your hands to remove excess water before putting it in. If you don't squeeze it enough, the flavor will be diluted, so put some muscle into it (without cramping your hands!). Next, tear 10 fresh shiso leaves—the star of summer—by hand and add them to the bag. Shake the bag to distribute the shiso before pouring in the infinite sauce. Shake again to coat, then press out all the air to create a near-vacuum, which helps the marinade penetrate deeply. Marinate in the fridge for 3 hours, or ideally a full day, for a deeply flavorful dish that you won't be able to stop eating.

About プロが教える家庭料理　papa′s cooking

TSUNAGARI MEO｜月額5,000円でGoogleクチコミが自然に増えるMEO対策ツール