I Learned this Goya Chanpuru from My Okinawan Husband
I Learned this Goya Chanpuru from My Okinawan Husband

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, i learned this goya chanpuru from my okinawan husband. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

I Learned this Goya Chanpuru from My Okinawan Husband is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. I Learned this Goya Chanpuru from My Okinawan Husband is something which I have loved my whole life. They’re fine and they look wonderful.

Cut the bitter gourd in half lengthwise, and scrape out the white fluffy pith with a spoon. Goya (ゴーヤ) is an Okinawan dialect for Nigauri (にがうり). It's bitter melon or bitter gourd in English.

To get started with this particular recipe, we must first prepare a few ingredients. You can have i learned this goya chanpuru from my okinawan husband using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make I Learned this Goya Chanpuru from My Okinawan Husband:
  1. Get 80 to 100 grams Pork
  2. Prepare 1 Bitter melon
  3. Take 300 grams Tofu (firm)
  4. Get 1 large Beaten egg
  5. Prepare 1 dash Dashi stock granules
  6. Make ready 1 tsp ＊Miso
  7. Take 2 tsp ＊Cooking sake
  8. Get 2 tbsp Soy sauce
  9. Take 1 Bonito flakes

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 It is not greasy at all and my version is made with pork slices instead of SPAM which is the real version of goya chanpuru. Nagi talked about the trip to. The Travel Channel recently rebroadcasted Bizarre Food's visit to Japan, with As you see in the method of "Cooking with Dog", each element of the final Chanpuru stir fry is done in steps prior. Now that the Goya is ready to go.

Steps to make I Learned this Goya Chanpuru from My Okinawan Husband:
  1. Cut the bitter gourd in half lengthwise, and scrape out the white fluffy pith with a spoon. Slice into half-moon slices about 5 mm thick. Bring water to a boil in a pan, and briskly parboil the sliced bitter melon.
  2. Drain the boiled bitter melon well. Heat oil in the pan and stir-fry the pork. When it's about halfway cooked, add the bitter melon and stir-fry.
  3. When the bitter melon has wilted, add the tofu, miso, and cooking sake. Mix and stir-fry while lightly breaking up the tofu.
  4. Pour in the beaten egg. When it's soft-set, mix it in. Add the dashi stock granules and drizzle in the soy sauce. Sprinkle on bonito flakes and it's done.
  5. In Okinawa, they have a type of tofu called shima-dofu (island tofu) which is perfect for stir fries. It's hard to obtain outside Okinawa, so use firm tofu.
  6. My husband's parents make this a lot with Spam rather than pork. I used coarsely chopped pork offcuts this time, but I also recommend using pork belly slices.
  7. I don't like the unique bitterness of bitter melon too much so I parboil it in Step 1, but if you like the bitterness, you can omit that step!

Among the best goya recipes is the Japanese bitter melon chanpuru version of the dish, which is made with pork. It is a specialty in Okinawa. Goya recipes are often cooked during the summer in Japan because the goya, is said to beat the heat, among other purported medicinal and health benefits. Chanpurū (チャンプルー) is an Okinawan stir fry dish. It is considered the representative dish of Okinawan cuisine.

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