Step 1

Gather all the ingredients.

Step 2

Add the katsuobushi (bonito flakes) into a measuring cup and add ¼ cup boiling water. Let it steep until you’re ready to cook. Right before you start stir-frying, strain and remove katsuobushi (and make homemade furikake rice seasoning).

Step 3

Cut the bitter melon in half lengthwise. Using a spoon, scoop out the seeds and scrape off the inner white pith.

Step 4

Slice into ⅛ inch (3-4 mm) thickness. Sprinkle 1 tsp kosher salt and combine well. Let stand for 10 minutes.

Step 5

After 10 minutes, quickly rinse the bitter melon with water and drain well. I use a salad spinner so I can get rid of the moisture easily.

Step 6

Meanwhile, wrap the tofu with paper towel and place a heavy flat object (like a cutting board) on top of the tofu to squeezes out water. I use flat trays sandwiching the tofu and placed a marble mortar on top.

Step 7

Cut your pork belly slices into small bites, about 1 ½ inch (3.8 cm)pieces.

Step 8

Beat the eggs in a medium bowl and tear up the tofu into bite-size pieces with your hands.

Step 9

Heat a large frying pan and add 1 Tbsp oil and put tofu in the pan.

Step 10

Try not to touch the tofu frequently and cook until the tofu is browned and moisture has evaporated. Transfer to a plate.

Step 11

Add 1 Tbsp oil to the same frying pan. Add and spread the bitter melon.

Step 12

Sprinkle kosher salt and stir fry until almost cooked. Transfer to a plate.

Step 13

Add ½ Tbsp oil and add the pork belly. Season with kosher salt and freshly ground black pepper. Stir fry until nice and golden brown.

Step 14

Add the bitter melon and the tofu back to the frying pan.

Step 15

Add katsuo dashi and 1 Tbsp soy sauce and let the liquid evaporate while you toss to combine.

Step 16

Taste and add kosher salt and freshly ground black pepper if necessary. Instead of adding more soy sauce, use salt to enhance the flavor.

Step 17

Add the beaten eggs and add to the frying pan. Shake the pan to cook the egg and once egg is no longer runny, turn off the heat.

Step 18

Transfer to a plate and sprinkle more katsuobushi (bonito flakes). Enjoy!

Step 19

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.