Okinawan Goya Champuru
Okinawan Goya Champuru is a vibrant, stir-fried masterpiece that embodies the simplicity and bold flavors of traditional Okinawan cuisine. This hearty dish combines thinly sliced bitter melon, creamy golden-fried tofu, savory pork belly, and fluffy scrambled eggs, all brought together with a drizzle of soy sauce and a hint of sesame oil. A crown of delicate bonito flakes adds a smoky depth and a touch of elegance. The signature bitterness of goya, softened through a quick salting and rinse, harmonizes beautifully with the richness of the other ingredients. Ready in just 30 minutes, this nutritious and protein-packed dish is perfect when paired with steamed rice for a wholesome, satisfying meal. Ideal for fans of Japanese comfort food, Goya Champuru is a must-try for anyone seeking to explore Okinawan flavors in their own kitchen.
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Recipe Information
Ingredients
- 1 large Bitter melon (goya)
- 300 grams Firm tofu
- 150 grams Pork belly (thinly sliced)
- 2 large Eggs
- 2 tablespoons Soy sauce
- 10 grams Bonito flakes (katsuobushi)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame oil
Instructions
1. Prepare the bitter melon: Slice the bitter melon lengthwise, remove the seeds and pith with a spoon, and cut into thin half-moon slices. Place the slices in a bowl, sprinkle with 1 teaspoon of salt, and rub gently to reduce bitterness. Let sit for 10 minutes, then rinse thoroughly under cold water and pat dry with paper towels.
2. Prepare the tofu: Drain the firm tofu and wrap it in paper towels. Place a plate or weight on top to press out excess water for 10-15 minutes, then cut into bite-sized cubes.
3. Heat a large frying pan or wok over medium heat. Add 1 tablespoon of vegetable oil and fry the tofu cubes until golden brown on all sides, about 5-7 minutes. Remove the tofu and set aside.
4. In the same pan, add another tablespoon of vegetable oil and the sliced pork belly. Cook until the pork is browned and cooked through, about 5 minutes.
5. Add the bitter melon slices to the pan with the pork and stir-fry for 2-3 minutes until slightly softened.
6. Push the pork and bitter melon to one side of the pan, and pour the beaten eggs into the other side. Allow the eggs to set slightly, then scramble gently and mix with the other ingredients.
7. Return the tofu to the pan and drizzle with soy sauce and sesame oil. Toss everything together gently, being careful not to break the tofu.
8. Turn off the heat and sprinkle the dish with bonito flakes before serving. Serve hot as a main dish, accompanied by steamed rice.
Nutrition Facts
Calories |
1601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 3849 mg | 167% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 7.8 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 573 mg | 44% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1533 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
