Goya Champuru (Bitter melon with tofu and eggs)
- Cut each bitter melon in half lengthwise and, using a spoon, scrape out and discard the seeds and white pith. Slice the bitter melons crosswise into 1⁄4-inch-thick half-moons and transfer to a medium bowl. Add the salt, toss until evenly combined, and let stand for 20 minutes.
- Squeeze the bitter melon to release as much liquid as possible, then transfer to a colander and rinse vigorously under cold running water. Squeeze again to drain any liquid, and pat dry with paper towels.
- Dry the tofu with paper towels, trying to remove as much liquid as possible, then, using your hands, crumble the tofu into 1-inch pieces into a large bowl.
- In a 12-inch skillet, heat the oil over high. Add the bitter melon and cook, undisturbed, for 5 minutes, allowing the melon to caramelize. Add the tofu along with the dashi and shoyu and cook until the liquid has almost completely evaporated, about 1 minute.
- Pour in the eggs and cook, stirring to break up the curds, until the eggs are just cooked. Remove the skillet from the heat and place onto a serving platter. Sprinkle with bonito flakes and serve.
To add more richness to the dish, you may add in 1/4 lb sliced pork belly with the bitter melon step.