Goya Champuru (Okinawa)
A beloved Okinawan stir-fry where bitter melon meets silky tofu and savory pork in a dish that defines island cooking.
Ingredients
| 1 medium about 7 oz (200g) | bitter melon (goya) | |
| 7 oz (200g) | firm island-style tofu, pressed | |
| 3.5 oz (100g) | thinly sliced pork belly | |
| 2 | large eggs, beaten | |
| 1 tablespoon | 15 ml | soy sauce |
| 1 teaspoon | 5 ml | sesame oil |
| 1 tablespoon | 15 ml | vegetable oil |
| 1/2 teaspoon | 2.5 ml | dashi powder |
| to taste | salt and white pepper |
Instructions
- Halve the bitter melon lengthwise, remove seeds and white pith with a spoon, then slice into thin half-moons about 1/4 inch (6mm) thick.
- Sprinkle the sliced bitter melon with 1/2 teaspoon salt, toss well, and let sit for 10 minutes. Rinse thoroughly and pat dry.
- Break the tofu into rough 1-inch chunks by hand. Pat dry with paper towels.
- Heat the vegetable oil in a large wok over medium-high heat. Add pork belly and cook for 2-3 minutes until lightly browned.
- Add the drained bitter melon and stir-fry for 3 minutes.
- Add tofu and press gently with a spatula. Cook another 2-3 minutes.
- Push everything to the sides, pour beaten eggs into the center, let set briefly, then scramble and fold through.
- Season with soy sauce, sesame oil, dashi powder, and white pepper. Toss once and serve immediately over steamed rice.