• Gather all the ingredients.
  

To Prepare Ingredients

• Add the katsuobushi (bonito flakes) into a measuring cup and add ¼ cup boiling water. Let it steep until you’re ready to cook. Right before you start stir-frying, strain and remove katsuobushi (and make homemade furikake rice seasoning).
  
• Cut the bitter melon in half lengthwise. Using a spoon, scoop out the seeds and scrape off the inner white pith.
  
• Slice into ⅛ inch (3-4 mm) thickness. Sprinkle 1 tsp kosher salt and combine well. Let stand for 10 minutes.
  
• After 10 minutes, quickly rinse the bitter melon with water and drain well. I use a salad spinner so I can get rid of the moisture easily.
  
• Meanwhile, wrap the tofu with paper towel and place a heavy flat object (like a cutting board) on top of the tofu to squeezes out water. I use flat trays sandwiching the tofu and placed a marble mortar on top.
  
• Cut your pork belly slices into small bites, about 1 ½ inch (3.8 cm)pieces.
  
• Beat the eggs in a medium bowl and tear up the tofu into bite-size pieces with your hands.
  

To Cook

• Heat a large frying pan and add 1 Tbsp oil and put tofu in the pan.
  
• Try not to touch the tofu frequently and cook until the tofu is browned and moisture has evaporated. Transfer to a plate.
  
• Add 1 Tbsp oil to the same frying pan. Add and spread the bitter melon.
  
• Sprinkle kosher salt and stir fry until almost cooked. Transfer to a plate.
  
• Add ½ Tbsp oil and add the pork belly. Season with kosher salt and freshly ground black pepper. Stir fry until nice and golden brown.
  
• Add the bitter melon and the tofu back to the frying pan.
  
• Add katsuo dashi and 1 Tbsp soy sauce and let the liquid evaporate while you toss to combine.
  
• Taste and add kosher salt and freshly ground black pepper if necessary. Instead of adding more soy sauce, use salt to enhance the flavor.
  
• Add the beaten eggs and add to the frying pan. Shake the pan to cook the egg and once egg is no longer runny, turn off the heat.
  
• Transfer to a plate and sprinkle more katsuobushi (bonito flakes). Enjoy!
  

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.