Okinawan Bitter Melon Stir Fry
Goya champuru is a famous stir fry dish made with Okinawan bitter melon and tofu. It's a popular homecooked dish all across Japan due to it's unusual bitter, yet refreshing taste. It's also quick and easy to make!
what you'll need:
» goya (Okinawan bitter melon)
» firm tofu
» thinly sliced pork belly
» soy sauce
» bonito flakes
» sesame oil
Scoop out the seeds
Remove the top and cut the goya in half lengthways. Scoop out the seeds and discard.
Slice and salt
Cut into 5mm slices and place in a bowl. Rub with salt and sugar then set aside for later.
Dry out the tofu
Wrap the tofu with kitchen paper and microwave on a plate for 1 min 30 seconds at 600W.
Cut the tofu
Cut the tofu into bitesize cubes.
Fry the tofu
Heat a frying pan on medium and add a drizzle of sesame oil. Fry the tofu until browned and crispy, then remove from the pan and set aside for later.
Fry the pork
In the same pan, fry the pork belly until the surfaces are sealed.
Wash the goya
Fill the bowl of goya sliced with cold water and swish it around. Drain the water and add the goya to the frying pan.
Stir fry the pork and goya together for 2-3 minutes then add the tofu back in with a pinch of salt and pepper.
Add egg & soy sauce
Add half of the soy sauce and the whisked egg. Fry without mixing until the egg is half cooked. Add the other half of the soy sauce and mix before dishing up.
Dish up and garnish with a sprinkling of bonito flakes (katsuobushi).
Serve with rice.
FULL RECIPE »
See the full post to learn more about this regional dish plus substitute ingredients.
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