Chilled Bitter Melon Sashimi

Ingredients

• 1 Fresh bitter melon (About 250–300 g; choose a large bitter melon with thick flesh and a milder bitterness if possible. Trim the ends and scrape out the white pith before using.)
• 30 ml Japanese soy sauce (For the dipping sauce.)
• 5 g Wasabi (For the dipping sauce.)
• 3 ml Wanfu green Sichuan pepper oil (The original recipe specifies 3–5 ml; 3 ml is recorded here. Add drops to taste.)
• Chilled boiled water (As needed; for soaking the bitter melon slices.)
• Ice cubes (As needed; for lining the serving plate.)

Steps

1. 1

   Trim the ends from the bitter melon and cut it in half lengthwise. Use a spoon to thoroughly scrape out the white pith; the source notes that the pith is the main source of bitterness, so remove as much as possible.

2. 2

   First, use an angled knife to cut the bitter melon into sections about 5 cm long, cutting through but not completely separating them. Then turn the bitter melon and slice it crosswise into extremely thin slices. The thinner the slices, the crisper the texture and the milder the bitterness.

3. 3

   Place the sliced bitter melon in the chilled boiled water, making sure the slices are submerged in the ice water.

4. 4

   Refrigerate the bitter melon together with the ice water for 2 hours so that it fully absorbs the chilled water and develops a crisper, more tender texture.

5. 5

   Make the dipping sauce: squeeze the wasabi into a small bowl, add the Japanese soy sauce, then drizzle in the green Sichuan pepper oil.

6. 6

   Stir the dipping sauce thoroughly so that the wasabi, soy sauce, and green Sichuan pepper oil are well combined.

7. 7

   Remove the chilled bitter melon slices. Line the bottom of a plate with ice cubes, then arrange the bitter melon slices on top.

8. 8

   Serve the dipping sauce alongside the chilled bitter melon and dip the slices before eating. After chilling, the bitter melon slices may curl into a phoenix-tail shape and have a crystalline, translucent appearance.

Notes

It is best eaten immediately after preparation. If storage is necessary, place the prepared bitter melon in an airtight container and refrigerate, but do not keep it for more than 24 hours; the texture will decline slightly. Unprepared fresh bitter melon can be stored sealed in the refrigerator for 3–5 days. The source does not specify the exact amount of ice or chilled boiled water; prepare enough according to the size of the container and plate.

Nutrition per serving

• appetizer
• side dish
• vegetarian
• vegan
• low-calorie
• no-cook
• chilled
• summer