Goya is the Okinawan name for a bitter gourd that’s called “balsam pear” in English and niga-uri in Japanese. I’ve eaten it many times as “goya chanpuru, a scrambled egg dish, but found this recipe for goya chijimi on Suntory’s Macadia site.

Goya Chijimi
serves 2

1/2 goya
1/2 mentaiko (spicy cod roe)
2 eggs
2/3 c flour
pinch salt
1/2 Tbsp oil

Slice the goya in half lengthwise. Use a spoon to scoop out the seeds, then slice into thin crescents. Separate the mentaiko. Mix the eggs, flour and salt in a bowl. Add the goya and mentaiko. Heat oil in a frying pan over medium heat. Divide the batter into four pancakes. Fry on both sides until golden brown.