Chef Grant Sato features this savory salad, a popular side dish in Okinawan bars, in “An Okinawan Kitchen,” part of the “Hawaii Cooks” series. While the recipe calls for bacon, Spam and salt pork belly are common substitutes.

• 2 pieces bacon, cut into 1/4-inch strips
• 2 cups goya (bitter melon), sliced crosswise into 1/4-inch thick pieces
• 2 tablespoons toasted goma (sesame seeds)
• 1 teaspoon sugar
• 1/4 cup dashi (Japanese broth; find dashi powder in Asian aisle of supermarkets, or in specialty markets)
• 1 teaspoon tsuyu (Japanese broth concentrate, sold in Asian aisle of supermarkets, or in specialty markets)

In pan on high, saute bacon and add goya. Lightly singe both. Set aside in bowl to cool.

Place goma, sugar, dashi and tsuyu in food processor and blend until smooth. Pour over bacon and goya; toss well.

Serve warm or chilled. Serves 5.

Nutritional information unavailable.

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