Goya Chanpuru

Goya Chanpuru

Goya Chanpuru is the quintessential chanpuru. It consists of goya also known as bitter melon, egg, tōfu, and either Spam or thinly sliced pork.  It often also includes vegetables such as carrots. Chanpuru is Okinawan for “something mixed” and the word is sometimes used to refer to the culture of Okinawa, as it can be seen as a mixture of traditional Ryūkyū, Chinese, Japanese, Southeast Asian and North American culture. Goya recipes are often cooked during the summer in Japan because the goya, or bitter melon or gourd is said to beat the heat, among other purported medicinal and health benefits.

Chanpuru is a specialty of Japan’s Okinawa region and is a stir-fried dish. In addition to the goya itself, this recipe includes tofu and pork as its main ingredients. Bitter melon is very much needed for our health. Recently, Asian market had get fresh bitter melon also known as bitter gourd, jap. gōya, so dare to cook this dish and make it really tasty.  It is important the cut gōya rub with some salt before you cook them. So it deprives a little bitterness.

For 2 Persons

1 gōya

  •         1 tsp salt
  •         1 onion
  •         1/2 block tofu
  •         150g pork slices
  •         1-3 eggs
  •         1 tsp dashi
  •         2 tbsp soy sauce
  •         1 tbsp sake
  •         1 tsp sesame oil
  •         optional katsuobushi

Instructions

  1. Cut the gōya in halve and cut into thin slices. Sprinkle with 1 teaspoon salt and mix well. Let stand for a short time. Then wash the salt from the gōya and pat dry.chanpuru
  2. Cut Onions into thin strips and the tofu into bite-size pieces. Scramble the eggs.
  3. Then fry the eggs in a pan with some sesame oil until it become crumbly. Then add the onions, gōya and pork and fry all together.
  4. Just before the meat is cooked ready add the sake, soy sauce and dashi to the pan and mix all together. Finally add the tofu cubes into the pan.
  5. Sprinkle Gōya Chanpurū with some katsuobushi and serve with a bowl rice or noodles.

Want some variations for this japanese cuisine? Using Spam instead of the pork belly is incredibly well-liked. What is good though is using bacon instead of the pork belly. After all, what is bacon but cured pork belly? Just stir fry it until it’s just about crispy, and proceed. No need to season the bacon of course because of its greatness.

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