Umeboshi Dressed Jako & Bitter Melon

• 1/2 large Bitter melon
• 20 grams Chirimen Jako
• 1 Umeboshi
• 3 shakes Umami seasoning

1. Cut the bitter melon in half vertically, remove the bumps, and cut into 3 mm thick slices.
2. Remove the pit from the umeboshi, and mince into a paste.
3. Heat vegetable oil in a frying pan and cook the bitter melon.
4. Add the jako and when they are lightly fried, add the umeboshi and flavor enhancer.
5. Stir-fry and mix together while breaking apart the umeboshi.
6. White bitter melon is only slightly bitter and is easier to eat.

bitter, seasoning

Taken from cookpad.com/us/recipes/158843-umeboshi-dressed-jako-bitter-melon (may not work)