Easiest Way to Prepare Delicious Goya Chanpuru, Okinawan Cuisine

Goya Chanpuru, Okinawan Cuisine. Okinawan cuisine (沖縄料理, Okinawa ryōri) is the cuisine of the Okinawa Prefecture of Japan. The cuisine is also known as Ryūkyūan cuisine (琉球料理, Ryūkyū ryōri), a reference to the Ryukyu Kingdom. Goya chanpuru lends itself remarkably well to variation.

You'll also find thin slices on top of Okinawan soba, and it's sometimes called sanmainiku. Goya (ゴーヤ) is an Okinawan dialect for Nigauri (にがうり). It's bitter melon or bitter gourd in English. You can have Goya Chanpuru, Okinawan Cuisine using 11 ingredients and 16 steps. Here is how you cook it.

Ingredients of Goya Chanpuru, Okinawan Cuisine

1. It's 15 g of sake (cooking alcohol or Japanese sake).
2. It's 25 g of soy sauce.
3. Prepare 1 Tablespoon of Bonito stock (dashi).
4. You need 1 pinch of salt.
5. Prepare 15 g of mirin.
6. It's 15 g of sesame oil.
7. It's 1 of Goya.
8. Prepare 150 g of bacon.
9. Prepare 2 of eggs.
10. Prepare 1 of extra firm tofu.
11. It's of Katuobushi, as needed.

As you can probably guess, bitter melon is Chanpurū (チャンプルー) refers to Okinawan stir fry dishes, meaning "something mixed" in Okinawan. Stir fry dishes are a big part of Okinawan cuisine. We are making an Okinawan dish Goya Chanpuru, which is a great recipe for hot summer days. Egg, onion, tofu, pork and bitter melon are cooked with miso.

Goya Chanpuru, Okinawan Cuisine instructions

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!.

Homepage > Recipes > Egg Recipes > Goya Chanpuru Recipe (Okinawan Bitter Melon Stir Fry with Pork and Tofu). 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. The food of Okinawa is very much a meat-based cuisine, and pork is the most popular. Every part of the pig is used, from pig's feet and pig's ears to pork tripe.