Old man mumble

　Bitter gourd is a vegetable that is perfect for preventing summer heat. Bitter gourd champuru is a well-known gourd dish, but we also recommend gourd bushi. Nbuushi is an Okinawan dish whose origin is "steamed". It is a cooking method in which ingredients with a high water content are cooked over low heat without adding much water, and includes not only bitter melon but also daikon radish, melon, and mbushi. Miso is often used for seasoning, but there are also soy sauce-flavored and salt-flavored mbushi.

　Here I will explain the simple steps to make Goya N'bushi. Add the pork to a pot (a frying pan is convenient) and stir-fry. Once the fat from the pork has melted, add thickly sliced ​​bitter gourd (about 1 cm) and stir-fry further. When the bitter gourd begins to heat up, add the stew made by dissolving red miso in the bonito and pork stock and simmer until the bitter gourd becomes soft. It's your preference, but in my case I add stir-fried tofu and carrots. The Goyanbushi in the photo is like that, but if you're tired of Champuru, how about N'bushi?