Recipe: Yummy Goya Chanpuru, Okinawan Cuisine

Goya Chanpuru, Okinawan Cuisine. A super easy Japanese stir fry from Okinawa, goya chanpuru is full of bonito flakes, which is unique for a stir fry dish and so flavoursome that you will get addicted to it. It is not greasy at all and my version is made with pork slices instead of SPAM which is the real version. Chanpurū (チャンプルー) is an Okinawan stir fry dish.

Luncheon meat (such as Spam or Danish Tulip), egg, moyashi (bean sprouts) and gōyā (bitter melon) are some other common ingredients. Spam is not typically used in mainland Japan; but. Goya Chanpuru (Stir-Fried Bitter Melon) is a very popular Okinawan dish. You can cook Goya Chanpuru, Okinawan Cuisine using 11 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Goya Chanpuru, Okinawan Cuisine

1. Prepare 15 g of sake (cooking alcohol or Japanese sake).
2. You need 25 g of soy sauce.
3. Prepare 1 Tablespoon of Bonito stock (dashi).
4. You need 1 pinch of salt.
5. You need 15 g of mirin.
6. Prepare 15 g of sesame oil.
7. It's 1 of Goya.
8. Prepare 150 g of bacon.
9. Prepare 2 of eggs.
10. You need 1 of extra firm tofu.
11. It's of Katuobushi, as needed.

The dish is eaten very often in Summer in Japan when Goya (bitter melon/gourd/squash) is in season! Goya Champuru (ゴーヤチャンプル) is a popular stir fry dish that came from the sunny island of Okinawa in southern Japan. Made with vibrant green bitter melon, tofu, pork belly, and egg, it is packed with protein and nutrients. As I am planning my first trip to Okinawa this winter, I am excited to discover many more delicious Okinawan.

Goya Chanpuru, Okinawan Cuisine instructions

1. First, prepare the sauce for goya chanpuru. Mix sake, soy sauce, mirin, salt,bonito stock all together..
2. Hull the goya and cut it in the half lengthwise and take all seeds with a spoon or your fingers and discard them..
3. Slice goya thin like the shape of letter C. Goya is a bitter melon. (If you do not like this bitterness, put the sliced goya in a water with salt and soak it for 10 minutes. I don't do this because I like this bitter taste).
4. Wrap the extra firm tofu with 4 kitchen papers and microwave it for 1 minutes. This is for removing some of the water from the tofu so it makes a good crispy tofu..
5. Prepare the bacon while microwaving the tofu. Cut the bacon in 5 cm length..
6. Sprinkle salt and black paper on the sliced bacon.
7. Take the tofu out from the microwave and cut it into large cubes..
8. Heat the large frying pan, add the olive oil, and cook the tofu till they brown..
9. Remove the browned tofu from the pan..
10. Put the sesame oil to the heated pan and add the bacon..
11. Add the goya to the pan after the bacon is almost cooked. Mix well and continue stirring until the goya becomes wilted..
12. Add the tofu and mix gently. Be careful not to scramble the tofu..
13. Beat the eggs..
14. Add the beaten egg and pour the sauce from step 1. When the egg is cooked, goya chanpuru is ready to be served!.
15. Add katsuobushi if you'd like! I always add one pack of katsuobushi to the goya chanpuru. This is available in an Asian market..
16. Place the chanpuru on the plate and itadakimasu!.

Great recipe for Goya Chanpuru, Okinawan Cuisine. Goya chanpuru is a cuisine of Okinawa, southern Japan and often eaten in summer season in Japan. Goya is a bitter melon with rich vitamin B and C. I somehow believe its bitterness helps me beat the heat in the summer. You can find goya in Asian or.