Goya Chanpuru, Okinawan Cuisine
Goya Chanpuru, Okinawan Cuisine

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, goya chanpuru, okinawan cuisine. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Goya Champuru-Bitter Melon & Tofu Stir-Fry (Okinawan Recipe). Goya (ゴーヤ) is an Okinawan dialect for Nigauri (にがうり). It's bitter melon or bitter gourd in English.

Goya Chanpuru, Okinawan Cuisine is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Goya Chanpuru, Okinawan Cuisine is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have goya chanpuru, okinawan cuisine using 11 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Goya Chanpuru, Okinawan Cuisine:
  1. Make ready 15 g sake (cooking alcohol or Japanese sake)
  2. Take 25 g soy sauce
  3. Make ready 1 Tablespoon Bonito stock (dashi)
  4. Take 1 pinch salt
  5. Prepare 15 g mirin
  6. Prepare 15 g sesame oil
  7. Take 1 Goya
  8. Prepare 150 g bacon
  9. Make ready 2 eggs
  10. Get 1 extra firm tofu
  11. Prepare Katuobushi, as needed

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. We are making an Okinawan dish Goya Chanpuru, which is a great recipe for hot summer days. Homepage > Recipes > Egg Recipes > Goya Chanpuru Recipe (Okinawan Bitter Melon Stir Fry with Pork and Tofu).

Steps to make Goya Chanpuru, Okinawan Cuisine:
  1. First, prepare the sauce for goya chanpuru. Mix sake, soy sauce, mirin, salt,bonito stock all together.
  2. Hull the goya and cut it in the half lengthwise and take all seeds with a spoon or your fingers and discard them.
  3. Slice goya thin like the shape of letter C. Goya is a bitter melon. (If you do not like this bitterness, put the sliced goya in a water with salt and soak it for 10 minutes. I don't do this because I like this bitter taste)
  4. Wrap the extra firm tofu with 4 kitchen papers and microwave it for 1 minutes. This is for removing some of the water from the tofu so it makes a good crispy tofu.
  5. Prepare the bacon while microwaving the tofu. Cut the bacon in 5 cm length.
  6. Sprinkle salt and black paper on the sliced bacon
  7. Take the tofu out from the microwave and cut it into large cubes.
  8. Heat the large frying pan, add the olive oil, and cook the tofu till they brown.
  9. Remove the browned tofu from the pan.
  10. Put the sesame oil to the heated pan and add the bacon.
  11. Add the goya to the pan after the bacon is almost cooked. Mix well and continue stirring until the goya becomes wilted.
  12. Add the tofu and mix gently. Be careful not to scramble the tofu.
  13. Beat the eggs.
  14. Add the beaten egg and pour the sauce from step 1. When the egg is cooked, goya chanpuru is ready to be served!
  15. Add katsuobushi if you'd like! I always add one pack of katsuobushi to the goya chanpuru. This is available in an Asian market.
  16. Place the chanpuru on the plate and itadakimasu!

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. Occasionally, the dish is served sprinkled with fish flakes and accompanied by rice. Enter goya chanpuru, a stir-fry of bitter gourd slices, scrambled eggs, and pork. Sometimes, there's tofu; it might even be made with canned tuna on Goya chanpuru lends itself remarkably well to variation.

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