Sugar Removes Edge From Curry - Flavored Stir - Fry 'goya' And Chicken

Sugar removes edge from curry-flavored stir-fry 'goya' and chickenA popular summer vegetable known for its distinct flavor is the bitter gourd “goya,” which is rich in vitamin C.
Stir-fried goya with eggs is a popular dish, but chef and restaurant owner Tomoshige Ichikawa introduces other ways to enjoy goya. Salt is usually used to remove the water and reduce the bitterness. He also uses sugar “as a step to make it easier to eat.” Both serve four.


For curry-flavored stir-fry of goya and chicken:

1/2 goya

60 grams onion,

30 grams carrot

160 grams skinless chicken thigh

2 Tbsp oil for stir-fry

Base seasoning for chicken (1 Tbsp sake, bit of salt and pepper, 1/3 tsp soy sauce, whole egg, 1 Tbsp each of katakuriko starch and oil)

Seasoning (1 tsp curry powder, 1 Tbsp each of oyster sauce and sake, 1 tsp soy sauce, 2 Tbsp water, 1/2 tsp katakuriko starch, 1 Tbsp sesame oil)

For sweet pickled goya:

1.5 goya

20 grams carrot

1 large piece ginger

Seasoning: Pinch of salt, 3 Tbsp sugar, 2 Tbsp each of vinegar and soy sauce, 1 Tbsp sesame oil, bit of chili powder (ichimi togarashi)


To make stir-fry, remove seeds from goya and cut into 4-cm sticks. Remove white soft part with kitchen knife and mix with 1/3 tsp salt and 2 tsp sugar (both not listed above).

Cut onion into wedges and carrot into 4-cm sticks. Cut open thick part of chicken, make incisions overall and cut into 4-cm sticks. Place in bowl and add ingredients for base seasoning from sake to whole egg and mix well. Add katakuriko starch and oil and mix. Mix ingredients of seasoning except for curry powder in bowl. Heat 1 Tbsp oil in frying pan and saute onion and carrot, and when oil has coated them add goya. Saute briefly over low heat and remove. Add 1 Tbsp oil to pan, cook both sides of chicken over medium heat. Turn off heat when chicken is golden and mix in curry powder. Once aroma rises, return vegetables, add seasoning and stir-fry quickly over high heat.

To make pickled goya, remove seeds and slice thinly. Bring 600 cc water to boil in pot and add 1/3 tsp salt and 1 tsp sugar (both not listed above). Cook goya briefly, remove from pot and immerse in water. Cut carrot and ginger into fine strips. Squeeze water from goya, place in bowl, add carrot and ginger and sesame oil and mix. Serve on dish. Mix seasoning from salt to soy sauce and pour on top. Sprinkle with chili powder.

Estimated time to prepare: 25 minutes (15 minutes to prepare, 10 minutes to finish)

Nutritional information per serving (curry-flavored dish): kilocalories, 205; sodium content, 1.5 grams; fat content, 14.1 grams