Delicious! Goya Chanpuru (Bitter Melon Stir-Fry). A super easy Japanese stir fry from Okinawa, goya (bitter melon) chanpuru is full of bonito flakes, which is unique for a stir fry dish and so flavoursome. The word "chanpuru" sounds similar to the Indonesian word "campur" which means mix/stir and indeed, goya chanpuru is a bitter melon stir. Okinawa's most iconic Goya Champuru is a stir fry dish with bitter melon, tofu, egg, and pork belly.
Click to rate this recipe: Try an Okinawan summer favourite with this colourful goya chanpuru bitter melon stir fry. Reviews for: Photos of Goya Champuru (Bitter Melon Stir Fry). You saved Goya Champuru (Bitter Melon Stir Fry) to your Favorites. You can have Delicious! Goya Chanpuru (Bitter Melon Stir-Fry) using 14 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Delicious! Goya Chanpuru (Bitter Melon Stir-Fry)
- You need 1 of about 20 to 25 cm long Bitter melon.
- You need 150 grams of Pork.
- You need 200 grams of Firm tofu.
- Prepare 2 of Eggs.
- It's 1 of packet Bonito flakes.
- Prepare of ★Seasonings:.
- Prepare 1 tbsp of ★Sake.
- Prepare 1 of and 1/2 tablespoon ★Soy sauce.
- Prepare 1 tbsp of ★Oyster sauce.
- It's 1 tsp of ★Dashi stock granules.
- It's 1 tbsp of Sesame oil.
- It's 1 of Olive oil or vegetable oil.
- You need 1 tbsp of Cake flour.
- Prepare 1 of Salt, pepper.
About bitter gourd or bitter melon, called nigauri in Japanese and goya or go-ya- in Okinawan. Plus, a recipe for the most homey of Okinawan dishes My latest Japan Times Japanese Kitchen column is about bitter gourd or bitter melon, which is a major part of Okinawan cuisine along with tofu, pork. It is said that Goya Chanpuru is a popular Okinawan summer dish that is perfect for beating the heat, which is largely thanks to the 'cooling' effects of its… Add bitter melon to the frying pan/wok and stir gently without breaking the bitter melon slices. Goya, a bitter melon or gourd, is a surprisingly popular vegetable in the UK, but you might know it better as karavella, karela, kugua, bitter gourd, bitter melon Chanpuru is a specialty of Japan's Okinawa region and is a stir-fried dish made with vibrant green goya, soy sauce, tofu, pork, and egg.
Delicious! Goya Chanpuru (Bitter Melon Stir-Fry) instructions
- Slice the bitter melon, rub with salt, and soak in salted water for at least 10 minutes. This reduces the bitterness..
- Wrap the cut tofu in 3 to 4 layers of paper towels. Microwave for about 1 minute at 600 W to get rid of the water..
- Season the pork with salt and pepper, and coat in flour. The meat will be tender that way..
- Put olive oil in a pan and saute the tofu. When the cubes are browned, remove from the pan..
- Add sesame oil to the pan and stir fry the pork, then add the bitter melon and continue stir frying..
- Put the tofu back in, and add the combined ★ ingredients..
- Swirl in the beaten egg, add the bonito flakes, mix everything together, and it's done..
- Transfer to a serving plate..
Okinawa has many chanpuru recipes but Goya chanpuru is the representative of the chanpuru dish. Goya or bitter melon, is a tropical fruit that's why there's plenty of it in the Okinawa region which is relatively hot. Most kids are not a fan of this tropical fruit when they first eat it because of its. How to Make Goya Chanpuru (Okinawan Stir Fry with Bitter Melon). Goya Chanpuru: Japan (Okinawa) stir fry of bitter melon, tofu, egg & pork. · These EASY and delicious Buffalo Chicken Wraps include juicy buffalo chicken layered on crunchy fresh veggies, topped with cheese and creamy dressing and wrapped tightly in a delicious flour tortilla.