Skip to main content

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 ^_^

 

Comments

Post a Comment

Popular posts from this blog

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.  Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...
Post a Comment
Read more

Gazpacho

 Easy Gazpacho serves 4 (5 cups)  This gazpacho recipe is the best! It’s a refreshing chilled summer soup, perfect for your garden tomatoes and cucumber. Be sure to make it in advance so the soup can chill for at least 2 hours.  INGREDIENTS ⦁ 2 ½ pounds ripe red tomatoes (about 4 large or 9 small) ⦁ 1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks ⦁ 1 small cucumber (½ pound), peeled and seeded ⦁ 1 medium red bell pepper, cored and seeded ⦁ ¼ cup fresh basil leaves, plus extra for garnish ⦁ 1 large garlic clove, peeled ⦁ ¼ cup extra-virgin olive oil ⦁ 2 tablespoons sherry vinegar or red wine vinegar ⦁ ¾ teaspoon fine sea salt ⦁ Freshly ground black pepper INSTRUCTIONS ⦁ To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Reserve about ¼ cup of the juicy tomato seeds and place them in your small bowl (we...
Post a Comment
Read more

Easy 20-minute Butter Chicken

  Easy 20-minute Butter Chicken serves 4 Get Recipe This a quick way to make butter chicken.  It goes well with a side of rice or naan! Ingredients 1 tablespoon oil 1 tablespoon butter 1 medium onion, diced 1 teaspoon fresh ginger, finely minced or grated  2-3 cloves garlic, finely minced or crushed 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks 4 tablespoons tomato paste or 8 oz can of tomato sauce 1 tablespoon garam masala 1 teaspoon cayenne or paprika, adjust to taste 1 teaspoon Fenugreek (or substitute with mustard powder or seeds) 1 teaspoon  cumin 1 tsp salt 1/4 tsp black pepper 1 cup heavy cream (or use light cream, evaporated milk or yogurt for lower fat) Hot cooked rice and naan for serving Instructions Heat a large skillet or medium saucepan over medium-hig...
Post a Comment
Read more