Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, delicious! goya chanpuru (bitter melon stir-fry). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Delicious! Goya Chanpuru (Bitter Melon Stir-Fry) is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Delicious! Goya Chanpuru (Bitter Melon Stir-Fry) is something which I’ve loved my whole life.
A super easy Japanese stir fry from Okinawa, goya (bitter melon) chanpuru is full of bonito flakes, which is unique for a stir fry dish and so flavoursome. The word "chanpuru" sounds similar to the Indonesian word "campur" which means mix/stir and indeed, goya chanpuru is a bitter melon stir. Okinawa's most iconic Goya Champuru is a stir fry dish with bitter melon, tofu, egg, and pork belly.
To begin with this particular recipe, we must first prepare a few ingredients. You can have delicious! goya chanpuru (bitter melon stir-fry) using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Delicious! Goya Chanpuru (Bitter Melon Stir-Fry):
- Take 1 about 20 to 25 cm long Bitter melon
- Make ready 150 grams Pork
- Take 200 grams Firm tofu
- Prepare 2 Eggs
- Take 1 packet Bonito flakes
- Make ready ★Seasonings:
- Make ready 1 tbsp ★Sake
- Prepare 1 and 1/2 tablespoon ★Soy sauce
- Make ready 1 tbsp ★Oyster sauce
- Prepare 1 tsp ★Dashi stock granules
- Make ready 1 tbsp Sesame oil
- Prepare 1 Olive oil or vegetable oil
- Take 1 tbsp Cake flour
- Get 1 Salt, pepper
Goya Chanpuru (Bitter Melon Stir Fry) Champuru. Salt to soften the bitterness of bitter melon. About bitter gourd or bitter melon, called nigauri in Japanese and goya or go-ya- in Okinawan. Plus, a recipe for the most homey of Okinawan dishes My latest Japan Times Japanese Kitchen column is about bitter gourd or bitter melon, which is a major part of Okinawan cuisine along with tofu, pork.
Instructions to make Delicious! Goya Chanpuru (Bitter Melon Stir-Fry):
- Slice the bitter melon, rub with salt, and soak in salted water for at least 10 minutes. This reduces the bitterness.
- Wrap the cut tofu in 3 to 4 layers of paper towels. Microwave for about 1 minute at 600 W to get rid of the water.
- Season the pork with salt and pepper, and coat in flour. The meat will be tender that way.
- Put olive oil in a pan and saute the tofu. When the cubes are browned, remove from the pan.
- Add sesame oil to the pan and stir fry the pork, then add the bitter melon and continue stir frying.
- Put the tofu back in, and add the combined ★ ingredients.
- Swirl in the beaten egg, add the bonito flakes, mix everything together, and it's done.
- Transfer to a serving plate.
It is said that Goya Chanpuru is a popular Okinawan summer dish that is perfect for beating the heat, which is largely thanks to the 'cooling' effects of its… Add bitter melon to the frying pan/wok and stir gently without breaking the bitter melon slices. Stir-fry the Spam or pork belly until browned and it has released its oil. Remove from the wok and set aside. Okinawa has many chanpuru recipes but Goya chanpuru is the representative of the chanpuru dish. Goya or bitter melon, is a tropical fruit that's why there's plenty of it in the Okinawa region which is relatively hot.
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