Goya is the Okinawan name for the cucurbitaceous plant often known as bitter melon or bitter goard in English. In Japanese, it is known as both goya (ゴーヤー) and "nigauri" (苦瓜) which directly translates as "bitter melon". This unique ingredient is primarily used as a vegetable in its green, unripe form.

What is the meaning of "champuru"?

Champuru is an Okinawan word that means "jumbled" and is said to be derived from the Malay or Indonesian word "campur". Champuru generally refers to stir fry dishes which can contain a number of different ingredients, the most popular being goya champuru and māminā champuru (beansprouts).

Where does goya come from?

It is believed that goya originated in Africa and spread across Asia. It is commonly used in East Asian, South Asian and Southeast Asian cooking.

Goya Champuru (Okinawan bitter melon stir fry)

Name: Goya champuru (Okinawan bitter melon stir fry)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 1/2 goya (approx 150g); 1/2 tsp salt; 1/4 tsp sugar; 150g pork belly thinly sliced; 1 pinch salt and pepper; 200g firm tofu; 1 egg whisked; 2 tsp soy sauce; 5g katsuobushi (bonito flakes); 1 tbsp sesame oil

Description

How to make simple and refreshing Okinawan bitter melon stir fry (goya champuru) with firm tofu, thinly sliced pork belly and goya topped with bonito flakes. (Serves 2)

Ingredients

1/2 goya (approx 150g)
1/2 tsp salt
1/4 tsp sugar
150g pork belly thinly sliced
1 pinch salt and pepper
200g firm tofu
1 egg whisked
2 tsp soy sauce
5g katsuobushi (bonito flakes)
1 tbsp sesame oil

Cook Mode Prevent your screen from going dark

Instructions

First, cut the goya in half lengthways and scoop out the seeds.
Cut the goya into 5mm slices and place them in a bowl.
Add the salt and sugar to the bowl and massage them into the surface of the goya. Set aside for 10 minutes.
Next, take the firm tofu and wrap it with kitchen paper. Place it on a microwavable plate and microwave for 1 1/2 minutes at 600W to remove excess liquid. (No need for plastic wrap.) Leave to cool for a few minutes.
In the meantime, wash the goya with fresh water and drain.
Once the tofu is cool enough to touch, cut it into bitesize cubes and heat a frying pan on medium.
Once the pan is hot, add a drizzle of sesame oil. Add the tofu and brown on each side. Once it's brown and crispy, remove it from the pan and set aside for later.
Using the same pan, add the sliced pork belly and fry until the surface is sealed 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 a pinch of salt and pepper. Mix together and add half of the soy sauce.
In a small bowl, whisk the egg. Pour it into the pan and allow it to cook until half done (do not mix at this point).
Once it's half cooked, add the other half of the soy sauce and mix thoroughly. Remove from the heat.
Plate up and sprinkle katsuobushi over the top.
Enjoy!

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Stir fry
Method: Stir fry
Cuisine: Japanese

Keywords: Goya champuru, goya champuru recipe, how to make goya champuru, what is goya, what is Okinawan bitter melon, what is bitter melon, goya recipe, bitter melon recipe, goya champuru okinawa, Okinawan bitter melon stir fry,