Chirigashi

Method

Slice the bitter melon lengthwise, remove the seeds and white pith, then cut into thin crescents. Lightly salt the melon and let sit for 10 minutes to draw out excess moisture, then rinse and squeeze gently. Rehydrate the dried shiitake in warm water for 15 minutes, then slice thinly, reserving the soaking liquid. Heat the dashi with the mushroom liquid, add the mirin and soy sauce, then gently simmer the bitter melon and mushroom slices for 3-4 minutes until just tender but still slightly firm. Transfer to a serving bowl and top with bonito flakes while still warm so they dance slightly from the heat, scatter with chopped spring onions and sesame seeds, then serve immediately.