📝 About This Recipe
Transport your senses to the tropical shores of Okinawa with Goya Chanpuru, a vibrant stir-fry that is as nutritious as it is flavorful. This iconic dish masterfully balances the sharp, refreshing bitterness of the goya (bitter melon) with the richness of pork belly, creamy tofu, and savory scrambled eggs. It is a soul-warming 'champuru' (meaning 'something mixed') that embodies the longevity and spirit of Japanese island life.
🥗 Ingredients
The Star Produce
- 1 large Bitter Melon (Goya) (bright green and firm)
- 1 teaspoon Sea Salt (for drawing out bitterness)
Proteins and Aromatics
- 14 ounces Extra Firm Tofu (drained and patted dry)
- 5 ounces Thinly Sliced Pork Belly (cut into bite-sized pieces)
- 2 Large Eggs (lightly beaten)
- 2 tablespoons Toasted Sesame Oil (divided)
The Seasoning Sauce
- 1.5 tablespoons Soy Sauce (Japanese shoyu preferred)
- 1 tablespoon Sake (dry rice wine)
- 1 teaspoon Mirin (for a hint of sweetness)
- 1/2 teaspoon Dashi Powder (kombu or bonito based)
- 1/4 teaspoon White Pepper (ground)
Garnish
- 1 handful Katsuobushi (Bonito Flakes) (for smoky umami)
- 1 teaspoon Toasted Sesame Seeds (optional)
👨🍳 Instructions
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1
Prepare the bitter melon by slicing it in half lengthwise. Use a metal spoon to scrape out the white pith and seeds thoroughly until only the green flesh remains.
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2
Slice the melon into thin crescents, about 1/8 inch thick. Place them in a bowl, toss with 1 teaspoon of sea salt, and let sit for 10-15 minutes to reduce the intensity of the bitterness.
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3
While the melon rests, wrap the drained tofu in paper towels and place a heavy plate on top for 10 minutes to press out excess moisture.
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4
In a small bowl, whisk together the soy sauce, sake, mirin, dashi powder, and white pepper to create your stir-fry sauce.
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5
Rinse the salted bitter melon slices under cold running water to remove excess salt, then pat them completely dry with a clean kitchen towel.
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6
Tear the pressed tofu into rustic, bite-sized chunks by hand. This creates more surface area for the sauce to cling to compared to clean knife cuts.
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7
Heat 1 tablespoon of sesame oil in a large wok or non-stick skillet over medium-high heat. Add the tofu chunks and sear until golden brown on all sides (about 3-4 minutes). Remove tofu and set aside.
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8
In the same pan, add the pork belly slices. Fry until the fat renders and the edges become crispy and golden. If the pan is too dry, add a tiny splash of oil.
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9
Add the prepared bitter melon slices to the pan with the pork. Stir-fry for 3-4 minutes until the melon is tender but still retains a slight crispness and vibrant color.
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10
Return the seared tofu to the pan and pour the seasoning sauce over the mixture. Toss everything together for 1 minute to ensure even coating.
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11
Drizzle the remaining tablespoon of sesame oil around the edges of the pan, then pour the beaten eggs over the ingredients.
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12
Wait 30 seconds for the eggs to begin to set, then gently fold them into the stir-fry until they are just cooked through and creamy.
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13
Remove from heat immediately to prevent the eggs from overcooking. Transfer to a serving platter and top generously with a handful of dancing bonito flakes.
💡 Chef's Tips
To further reduce bitterness, you can blanch the salted and rinsed melon slices in boiling water for 45 seconds before stir-frying. Hand-tearing the tofu is a traditional Okinawan technique that yields a better texture than dicing. If you cannot find pork belly, thick-cut bacon or even SPAM (a popular Okinawan addition) makes a great substitute. Ensure your pan is very hot before adding the eggs to get that signature fluffy 'scramble' rather than a flat omelet. Always use extra-firm tofu; softer varieties will crumble and turn the dish mushy.
🍽️ Serving Suggestions
Serve with a steaming bowl of short-grain Japanese white rice or brown rice. Pair with a cold glass of Orion beer or a crisp Jasmine tea to cleanse the palate. Add a side of miso soup with wakame for a complete Okinawan-style lunch. Top with a drizzle of chili oil (Rayu) if you prefer a spicy kick. Accompany with pickled ginger (Beni Shoga) for a bright, acidic contrast.