Steps

1. Wash the bitter melon. Cut it vertically and remove the seeds. Slice it horizontally . Sprinkle a dash of salt and gently strain out excess water.
2. Divide the tofu into small pieces by hands and drain the water slightly. Cut the pork belly into thin slices.
3. Heat up 1 tablespoon oil in fryer pan. Add tofu, lightly fry until slightly golden yellow, then serve on a plate.
4. Add the remaining oil to fryer pan and fry the bitter melon and pork belly together.
5. After the bitter melon is soft, add in tofu, dried bonito flakes and soy sauce , stir fry. Add in egg for a light frizzle and serve.

Steps

1. Soak the Okinawan wheat gluten into water until softened. Drain and squeeze out excess water and divide into small pieces by hand. Wash the chives and cut it into small pieces.
2. Add the eggs into the bowl, beat well. Add salt, Okinawan wheat gluten and chives. Mix well.
3. Heat up the fryer pan with oil. Cook ② in the fryer pan until eggs are slightly runny. Add the bonito soup stock and cook for a while. Serve hot.

Recipe from Izena Kae, Ryukyu Cuisine Inheritor