📝 About This Recipe
Transport your senses to the tropical shores of Okinawa with Goya Chanpuru, a vibrant stir-fry that embodies the 'Champuru' spirit of blending cultures. This iconic dish features the distinctive, refreshing bitterness of Goya (bitter melon) balanced by the richness of fatty pork belly and the comforting texture of seared firm tofu. It is a nutritional powerhouse celebrated for its longevity-boosting properties and a perfect harmony of salty, savory, and bitter notes.
🥗 Ingredients
Main Ingredients
- 1 medium Goya (Bitter Melon) (halved lengthwise, seeds removed, and sliced into 1/8-inch crescents)
- 14 ounces Firm Tofu (Momen Tofu) (pressed for 20 minutes to remove excess moisture)
- 5 ounces Pork Belly (thinly sliced into bite-sized pieces)
- 2 pieces Large Eggs (lightly beaten)
- 2 tablespoons Vegetable Oil (divided for frying tofu and stir-frying)
- 1 teaspoon Sesame Oil (for a nutty finish)
The Seasoning Liquid
- 3 tablespoons Dashi (Japanese soup stock) (kombu or katsuobushi based)
- 1 tablespoon Sake (Japanese rice wine)
- 1 tablespoon Soy Sauce (use usukuchi/light color if available)
- 1 teaspoon Mirin (for a hint of sweetness)
- 1/4 teaspoon Salt (adjust to taste)
- 1/8 teaspoon Black Pepper (freshly ground)
For Garnish
- 1 small packet Katsuobushi (Bonito Flakes) (about 2-3 grams)
- 1 teaspoon Toasted Sesame Seeds (optional)
👨🍳 Instructions
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1
Prepare the tofu by wrapping it in paper towels and placing a heavy plate on top for 20 minutes; this ensures it stays firm and doesn't crumble too much during stir-frying.
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2
While tofu is pressing, cut the bitter melon in half lengthwise. Use a spoon to scrape out the white pith and seeds thoroughly—the more pith you remove, the less bitter it will be.
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3
Slice the bitter melon into thin 1/8-inch (3mm) slices. If you are sensitive to bitterness, toss the slices with a pinch of salt and sugar, let sit for 10 minutes, then rinse and pat dry.
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4
In a small bowl, whisk together the dashi, sake, soy sauce, mirin, salt, and black pepper to create the simmering sauce.
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5
Hand-tear the pressed tofu into rough 1.5-inch chunks. Tearing creates more surface area for the sauce to cling to compared to clean knife cuts.
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6
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu chunks and sear until golden brown on all sides (about 2-3 minutes per side). Remove tofu and set aside.
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7
In the same pan, add the remaining tablespoon of oil. Add the pork belly slices and cook until the fat begins to render and the edges turn crispy.
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8
Add the sliced bitter melon to the pan with the pork. Stir-fry for 3-4 minutes until the melon softens slightly but still retains a bright green color and a slight snap.
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9
Return the seared tofu to the pan. Pour the seasoning liquid over the ingredients.
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10
Reduce heat to medium and allow the mixture to simmer for 2 minutes, tossing gently so the tofu absorbs the savory dashi broth.
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11
Drizzle the beaten eggs over the mixture. Let the eggs sit undisturbed for 30 seconds to set slightly, then gently fold everything together until the eggs are just cooked through.
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12
Drizzle with 1 teaspoon of sesame oil for aroma and give it one final, gentle toss.
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13
Transfer to a large serving platter. Immediately top with a generous handful of katsuobushi (bonito flakes); they will 'dance' from the rising heat.
💡 Chef's Tips
To reduce bitterness further, blanch the sliced bitter melon in boiling water for 30 seconds before stir-frying. Always use 'Momen' (firm) tofu; silken tofu will disintegrate and turn the dish into a mushy texture. Tearing the tofu by hand is a traditional Okinawan technique that yields the best flavor absorption. If you cannot find pork belly, thick-cut bacon or even Spam (a popular Okinawan addition) can be used as a substitute. Do not overcook the eggs; they should be soft and ribbon-like to provide a creamy contrast to the bitter melon.
🍽️ Serving Suggestions
Serve with a steaming bowl of white rice or Okinawan 'Jyu-shii' (seasoned rice). Pairs beautifully with a cold glass of Orion Beer or a crisp Awamori cocktail. Serve alongside a side of sea grapes (umi-budo) for a true Okinawan feast. Add a dash of Koreyusu (Okinawan chili-infused rice liquor) if you enjoy a spicy kick. A side of miso soup with clams complements the savory notes of the dashi.