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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 (8 oz, 227 g)
- 1 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (for bitter melon)
- 14 oz medium tofu (momen tofu)
- 6 slices sliced pork belly
- 2 large eggs (50 g each w/o shell)
- 2 ½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) (divided)
- ¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
- ⅛ tsp freshly ground black pepper
- 1 Tbsp soy sauce
Katsuo Dashi
- 3 Tbsp katsuobushi (dried bonito flakes) (I used one 3-g package and more for garnish)
- ¼ cup boiling water (4 Tbsp)
INSTRUCTIONS
- Gather all the ingredients.
To Prepare Ingredients
- Add the katsuobushi (bonito flakes) into a measuring cup and add ¼ cup boiling water. Let it steep until you’re ready to cook. Right before you start stir-frying, strain and remove katsuobushi (and make homemade furikake rice seasoning).
- Cut the bitter melon in half lengthwise. Using a spoon, scoop out the seeds and scrape off the inner white pith.
- Slice into ⅛ inch (3-4 mm) thickness. Sprinkle 1 tsp kosher salt and combine well. Let stand for 10 minutes.
- 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.
- 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.
- Cut your pork belly slices into small bites, about 1 ½ inch (3.8 cm)pieces.
- Beat the eggs in a medium bowl and tear up the tofu into bite-size pieces with your hands.
To Cook
- Heat a large frying pan and add 1 Tbsp oil and put tofu in the pan.
- Try not to touch the tofu frequently and cook until the tofu is browned and moisture has evaporated. Transfer to a plate.
- Add 1 Tbsp oil to the same frying pan. Add and spread the bitter melon.
- Sprinkle kosher salt and stir fry until almost cooked. Transfer to a plate.
- 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.
- Add the bitter melon and the tofu back to the frying pan.
- Add katsuo dashi and 1 Tbsp soy sauce and let the liquid evaporate while you toss to combine.
- Taste and add kosher salt and freshly ground black pepper if necessary. Instead of adding more soy sauce, use salt to enhance the flavor.
- 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.
- Transfer to a plate and sprinkle more katsuobushi (bonito flakes). Enjoy!
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
NUTRITION
Calories: 713 kcal · Carbohydrates: 10 g · Protein: 38 g · Fat: 58 g · Saturated Fat: 24 g · Polyunsaturated Fat: 10 g · Monounsaturated Fat: 20 g · Trans Fat: 1 g · Cholesterol: 229 mg · Sodium: 755 mg · Potassium: 518 mg · Fiber: 5 g · Sugar: 1 g · Vitamin A: 811 IU · Vitamin C: 96 mg · Calcium: 305 mg · Iron: 4 mg
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