How to Make Appetizing I Learned this Goya Chanpuru from My Okinawan Husband

I Learned this Goya Chanpuru from My Okinawan Husband. Okinawa's most iconic Goya Champuru is a stir fry dish with bitter melon, tofu, egg, and pork belly. Chanpurū (チャンプルー) refers to Okinawan stir fry dishes, meaning "something mixed" in Okinawan. I learned to sprinkle some salt, but I also heard that enhances the bitterness instead.

This is a very simple version. 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 get addicted to it. 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. You can cook I Learned this Goya Chanpuru from My Okinawan Husband using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of I Learned this Goya Chanpuru from My Okinawan Husband

1. Prepare 80 of to 100 grams Pork.
2. It's 1 of Bitter melon.
3. You need 300 grams of Tofu (firm).
4. You need 1 large of Beaten egg.
5. You need 1 dash of Dashi stock granules.
6. You need 1 tsp of ＊Miso.
7. You need 2 tsp of ＊Cooking sake.
8. You need 2 tbsp of Soy sauce.
9. Prepare 1 of Bonito flakes.

Among the broad group of Japanese chanpuru dishes, goya chanpuru is the most traditional version prepared with stir-fried bitter melon, eggs, pork, and tofu. It is often blended with various seasonings and vegetables. 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.

I Learned this Goya Chanpuru from My Okinawan Husband instructions

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!.

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. First, prepare the sauce for goya chanpuru. My twin sister was taken as a miko and I was thrown away but I'm probably the miko.; 双子の姉が神子として引き取られて、私は捨てられたけど多分私が神子である。 My Lecturer My Husband.