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.
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
- 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.
- In a bowl, whisk the eggs and season with salt and pepper. Set aside.
- Heat vegetable oil in a large pan over medium heat. Add the pork belly and cook until browned.
- Add the tofu, onion, and goya to the pan. Stir-fry until the vegetables are tender.
- Pour the eggs over the ingredients in the pan and cook until set, stirring gently.
- Season with soy sauce, cooking sake, and mirin. Adjust seasoning with salt and pepper if needed.
- 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