Goya Namul – Goya with sesame dressing
Namul is actually a Korean dish but Okinawa’s goya (bitter melon) is a perfect vegetable for cooking it. If you find bitter melon is too bitter, you can boil it for longer to remove some of the bitterness and harshness. Also, you can use bean sprouts to make this same dish. You just need to replace the goya with bean sprouts and you’ll have a less bitter namul.
• 1 middle-size goya
• 2 tbs sesame oil
• ½ or 1 clove ground garlic
• 1½ tsp soy sauce
• 1 tsp sugar
• Pinch of salt
• Red chili (dry or fresh)
• 1 tbs white roasted sesame
1. Cut the goya along the length, and scoop out the seeds and pith with a spoon. Then cut into this slices (about 1-2mm).
2. Place a pinch of salt and all of the goya into boiling water and cook for 3 minutes. If you are not so keen on bitter taste, cook it longer.
3. Drain the goya using a sieve and cool down with water from tap. Once the goya has cooled down, press it in your hands to squeeze out the remaining water.
4. Place the goya and all the ingredients in a bowl and mix everything well together.
Tuesday 7th April 10:30am – Let’s roll sushi!
Saturday 11th April 10:30am – Let’s roll sushi!
You will learn to make really beautiful and tasty sushi rolls and temari sushi.
The sushi we make in this class is great to enjoy at home, but you can also make it for a party. I am sure that your sushi will impress your guests. To book a space, please visit my website. 5,000 yen per person.