Goya Champuru Spring Salad

This Goya Champuru Spring Salad is a refreshing and nutritious dish from Okinawan cuisine. It's a perfect way to enjoy the flavors of spring while incorporating the unique taste of goya (bitter melon).

Goya Champuru Spring Salad

Ingredients

  • 2 goya (bitter melons), thinly sliced
  • 1 block of firm tofu, diced
  • 1/2 onion, thinly sliced
  • 2 eggs
  • 1 tomato, diced
  • 2 cups mixed spring greens
  • 2 tablespoons soy sauce
  • 1 tablespoon cooking oil
  • Salt and pepper to taste

Instructions

  1. Heat the cooking oil in a pan over medium heat.
  2. Add the sliced goya and sauté for 3-4 minutes until slightly softened.
  3. Add the diced tofu and sliced onion to the pan, and cook for another 3-4 minutes.
  4. Push the ingredients to one side of the pan and crack the eggs into the empty space.
  5. Scramble the eggs and mix them with the rest of the ingredients in the pan.
  6. Add the soy sauce and season with salt and pepper.
  7. Turn off the heat and let the mixture cool slightly.
  8. In a large bowl, combine the cooked ingredients with the diced tomato and mixed spring greens.
  9. Toss everything together until well combined.
  10. Divide the salad into serving bowls and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
10g
Protein
8g
Fat
9g

Supplies

Frying pan Cutting board Knife Mixing bowl

Tools

Spatula Whisk

Serving suggestions

Serve the Goya Champuru Spring Salad as a light and refreshing side dish for a springtime meal.

Tips & tricks

For a milder flavor, you can soak the sliced goya in salted water for 10-15 minutes before cooking to reduce the bitterness.

Cost

$12