Cherry & Dennis Helper Habitat

Okinawan Goya Champuru

沖繩苦瓜豆腐豬肉炒蛋

Okinawan Goya Champuru — finished dish

Total time: 30 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

This Okinawan home-style stir-fry keeps bitter melon, firm tofu, pork and egg distinct and lightly seasoned.

01

Ingredients

Main ingredients

350 g bitter melon
350 g firm tofu
250 g thin pork belly slices
4 pieces eggs

Stir-fry seasoning

1 tbsp soy sauce
1 tsp dashi powder
1/2 tsp salt

Cooking oil

1 tbsp cooking oil

Okinawan Goya Champuru — ingredients

02

Tools

cutting board
knife
wok
wok spatula
measuring spoons
food thermometer

Okinawan Goya Champuru — tools

03

Steps

Okinawan Goya Champuru — Halve and seed bitter melon, then slice 5 mm thick

Step 1

Halve and seed bitter melon, then slice 5 mm thick

Halve and seed bitter melon, then slice 5 mm thick.

Okinawan Goya Champuru — Rub with salt, rest ten minutes, rinse and drain

Step 2

Rub with salt, rest ten minutes, rinse and drain

Rub with salt, rest ten minutes, rinse and drain.

Okinawan Goya Champuru — Press tofu dry with paper and cut into large cubes

Step 3

Press tofu dry with paper and cut into large cubes

Press tofu dry with paper and cut into large cubes.

Okinawan Goya Champuru — Beat eggs and cut pork belly into bite-size lengths

Step 4

Beat eggs and cut pork belly into bite-size lengths

Beat eggs and cut pork belly into bite-size lengths.

Okinawan Goya Champuru — Heat oil in a wok and brown tofu on both sides; remove

Step 5

Heat oil in a wok and brown tofu on both sides; remove

Heat oil in a wok and brown tofu on both sides; remove.

Okinawan Goya Champuru — Fry pork belly in the same wok until fat renders and edges brown

Step 6

Fry pork belly in the same wok until fat renders and edges brown

Fry pork belly in the same wok until fat renders and edges brown.

Okinawan Goya Champuru — Add bitter melon and stir-fry two to three minutes over high heat

Step 7

Add bitter melon and stir-fry two to three minutes over high heat

Add bitter melon and stir-fry two to three minutes over high heat.

Okinawan Goya Champuru — Return tofu and fold gently to avoid breaking it

Step 8

Return tofu and fold gently to avoid breaking it

Return tofu and fold gently to avoid breaking it.

Okinawan Goya Champuru — Add soy sauce and dashi powder; splash one tablespoon water around the wok

Step 9

Add soy sauce and dashi powder; splash one tablespoon water around the wok

Add soy sauce and dashi powder; splash one tablespoon water around the wok.

Okinawan Goya Champuru — Push ingredients aside and pour in the eggs

Step 10

Push ingredients aside and pour in the eggs

Push ingredients aside and pour in the eggs.

Okinawan Goya Champuru — When eggs are half-set, toss them through bitter melon and tofu

Step 11

When eggs are half-set, toss them through bitter melon and tofu

When eggs are half-set, toss them through bitter melon and tofu.

Okinawan Goya Champuru — Plate as soon as the egg sets, keeping bitter melon crisp

Step 12

Plate as soon as the egg sets, keeping bitter melon crisp

Plate as soon as the egg sets, keeping bitter melon crisp.

Common mistakes

Wet tofu will stick and break; overcooked egg becomes dry and masks the bitter melon.

Tips

Salting only softens the bitterness; do not cook the melon soft, and fold tofu and egg gently at the end.