Okinawa’s most iconic Goya Champuru is a stir fry dish with bitter melon, tofu, egg, and pork belly. This popular savory dish is a truly rustic yet well-balanced meal to served with steamed rice and a side of miso soup.

Goya Champuru

Ingredients

• 1 bitter melon (also known as bitter gourd or goya)
• kosher salt
• 14 oz medium firm tofu (14 oz = 396 g)
• 6 pieces thinly sliced pork belly
• 2 large eggs
• neutral flavored oil
• Freshly ground black pepper
• 1 Tbsp soy sauce

Katsuo Dashi

• 3 Tbsp katsuobushi (dried bonito flakes) (one 3-gram package and more for garnish)
• ¼ cup boiling water

Instructions

1. Gather all the ingredients.
2. Cut the bitter melon in half lengthwise. Using a spoon, scoop out the seeds and scrape off the inner white pith.
3. Slice into 1/8 inch (3-4 mm) thickness. Sprinkle 1 tsp kosher salt and combine well. Let stand for 10 minutes.
4. After 10 minutes, quickly rinse the bitter melon with water and drain well. I use a salad spinner so I can get rid of the moisture easily.
5. Meanwhile, wrap the tofu with paper towel and place a heavy flat object (like a cutting board) on top of the tofu to squeezes out water. I use flat trays sandwiching the tofu and placed a marble mortar on top.
6. Add the katsuobushi (bonito flakes) into a measuring cup and add ¼ cup boiling water. Let it steep until you’re ready to cook. Strain and discard the katsuobushi (or make homemade furikake). Set the kasuo dashi aside for now.
7. Cut your pork belly slices into small bites, about 1 to 1 ½ inch pieces.
8. Beat the eggs in a medium bowl and tear up the tofu into bite-size pieces with your hands.
9. Heat a large frying pan and add 1 Tbsp oil and put tofu in the pan.
10. Try not to touch the tofu frequently and cook until the tofu is browned and moisture has evaporated. Transfer to a plate.
11. Add 1 Tbsp oil to the same frying pan. Add and spread the bitter melon.
12. Sprinkle kosher salt and stir fry until almost cooked. Transfer to a plate.
13. Add ½ Tbsp oil and add the pork belly. Season with kosher salt and freshly ground black pepper. Stir fry until nice and golden brown.
14. Add the bitter melon and the tofu back to the frying pan.
15. Add dashi and soy sauce and let the liquid evaporate while you toss to combine.
16. Taste and add kosher salt and freshly ground black pepper if necessary. Instead of adding more soy sauce, use salt to enhance the flavor.
17. Add the beaten eggs and add to the frying pan. Shake the pan to cook the egg and once egg is no longer runny, turn off the heat and serve.
18. Serve and sprinkle more katsuobushi (bonito flakes).

https://www.justonecookbook.com/goya-champuru/