This Okinawan version of the Japanese pickled vegetable dish, namasu, features bitter melon.

Chef Grant Sato, author of “An Okinawan Kitchen,” recommends substituting some cucumber if the bitter melon flavor is too assertive.

GOYA NAMASHI (PICKLED BITTER MELON SALAD)

By Grant Sato

• 1/4 cup rice wine vinegar
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon ginger, grated
• 1 cup goya (bitter melon), cut in half crosswise, seeds removed and sliced into 1/4-inch-thick pieces
• 1/2 cup carrots, thinly sliced
• 1/2 cup daikon (long radish), thinly sliced
• Pinch goma (sesame seeds), for garnish

In bowl, combine vinegar, sugar, salt and ginger; mix until sugar dissolves.

Add goya, carrots and daikon; marinate at least 2 hours.

Chill before serving. (Can be held chilled for up to a week.)

To serve, drain excess liquid and place in bowl; garnish with toasted goma. Serves 5.

Nutritional information unavailable.

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