Goya Champuru (Okinawan Bitter Melon Stir Fry)

First, cut 1 Okinawan bitter melon (goya) in half lengthways and scoop out the seeds.
Cut it into 5mm slices and place in a bowl. Add ½ tsp salt and ¼ tsp sugar and massage until evenly covered. Rest for 10 minutes.
Next, wrap 200 g firm tofu with kitchen paper and place it on a microwavable plate. Microwave uncovered for 1 1/2 minutes at 600W to remove the excess liquid. Leave to cool for a few minutes.
After the 10 minute rest, fill the bowl of goya with fresh water and pour it through a colander to drain. Shake thoroughly and set by the stove for later.
Once the tofu is cool enough to touch, cut it into bitesize cubes and start heating a frying pan on medium.
Once the pan is hot, add 1 tbsp cooking oil. Add the tofu and brown it on each side. Once it's brown and slightly crispy on the outside, remove it from the pan and transfer it to a heatproof plate.
Reuse the pan to sear 150 g thinly sliced pork belly on both sides.
Add the goya to the pan and stir fry with the pork for 2-3 minutes.
Add the tofu back into the pan and sprinkle with 1 pinch salt and pepper. Pour 1 tsp Japanese soy sauce (koikuchi shoyu) around the edge of the pan and mix everything thoroughly.
Crack 1 egg into a bowl and whisk until the whites and yolks are combined. Pour it into the pan and without mixing, cook until half done.
Add another 1 tsp Japanese soy sauce (koikuchi shoyu) and mix thoroughly to break up the egg.
Plate up and sprinkle 1 tbsp bonito flakes (katsuobushi) over the top. Enjoy!