Goya Champuru

Goya Champuru

Goya Champuru is an Okinawan dish we often eat in Hawaii. It's a stir fry made from bitter melon (super healthy for you), pork belly, tofu, and eggs. Cook each part separately and then combine them together with a miso-based sauce. So ono with a big bowl of rice!

Ingredients

1 large bitter melon

1 block firm tofu (about 14 ounce block)

1/2 pound thin sliced pork belly

2 eggs

1 tablespoon white miso

1 tablespoon soy sauce

1 tablespoon sake

1 teaspoon dashi powder

1/4 cup water

1 tablespoon katsuobushi (bonito flakes)

Instructions

1. This dish is made of four main ingredients (bitter melon, tofu, pork belly, eggs), all of which need prepping.

2. Prep the bitter melon. Cut the bitter melon in half lengthwise and scoop out the seeds and the white pith. Slice the bitter melon into half-moon pieces, about 1/2-inch thick. Put the bitter melon into a bowl, sprinkle salt all over and set aside for 10 minutes (the salt will help drain water from the bitter melon and make it less bitter). The rinse the bitter melon well under cold water and set aside to dry. Once dry, pan fry the bitter melon over medium heat with a little oil. Fry about 5 minutes until it's lightly browned. Set aside.

3. Prep the tofu. Cut the tofu into small rectangle bricks (I make 16 pieces from one block of tofu). Pan fry in a little oil until all sides are brown. Set aside.

4. Prep the pork belly. Cut the thin sliced pork belly into three pieces each (about 2-3" inches wide). Set aside.

5. Prep the eggs. Beat the two eggs. Scramble until the eggs are just barely set. Remove to a bowl and set aside.

6. Make the sauce. Mix the white miso, soy sauce, sake, dashi powder, and water in a small bowl. Mix till everything is smooth. Set aside.

7. Now we start cooking! In a large saute pan, saute the pork belly over medium-high heat for a few minutes until the pork belly starts to brown. Add the tofu, and saute for another minute. Add the bitter melon, and saute for another minute.

8. Then pour in the sauce and mix so that everything is coated in a bit of the sauce. Slide in the scrambled eggs. Give everything a good stir (try your best not to break the bitter melon pieces) and slide into a serving dish. Top with a sprinkle of katsuobushi (bonito flakes), and then the goya champuru is ready to eat! Eat with rice ^_^

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