Okinawa Goya Champuru Extravaganza

Get ready to experience the flavors of Okinawa with this Goya Champuru Extravaganza recipe! This traditional dish is a stir-fry that combines the unique bitterness of goya (bitter melon) with savory ingredients for a delicious and nutritious meal.

Okinawa Goya Champuru Extravaganza

Ingredients

  • 1 goya (bitter melon), thinly sliced
  • 200g firm tofu, diced
  • 100g pork belly, thinly sliced
  • 1/2 onion, thinly sliced
  • 2 eggs
  • 2 tablespoons soy sauce
  • 1 tablespoon cooking sake
  • 1 tablespoon mirin
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste

Instructions

  1. Prepare the goya by removing the seeds and slicing it thinly. Sprinkle with salt and let it sit for 5 minutes, then rinse and squeeze out the excess water.
  2. In a bowl, whisk the eggs and season with salt and pepper. Set aside.
  3. Heat vegetable oil in a large pan over medium heat. Add the pork belly and cook until browned.
  4. Add the tofu, onion, and goya to the pan. Stir-fry until the vegetables are tender.
  5. Pour the eggs over the ingredients in the pan and cook until set, stirring gently.
  6. Season with soy sauce, cooking sake, and mirin. Adjust seasoning with salt and pepper if needed.
  7. Transfer to a serving dish and serve hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
15g
Carbohydrates
20g
Fat
12g

Supplies

Large pan Whisk Cutting board Knife Bowl

Tools

Stovetop

Serving suggestions

Serve the Goya Champuru with a side of steamed rice and a refreshing cucumber salad.

Tips & tricks

For a vegetarian version, simply omit the pork belly and increase the amount of tofu for a protein-packed alternative.

Cost

$15