Goya Champuru ゴーヤチャンプル | Easy Japanese Recipes at JustOneCookbook.com

Goya Champuru

Course: Main Course
Cuisine: Japanese
Keyword: bitter melon, okinawan food
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 2
Okinawa's most iconic Goya Champuru is a stir fry dish with bitter melon, tofu, egg, and pork belly. This popular savory dish is a truly rustic yet well-balanced meal to served with steamed rice and a side of miso soup.


  • 1 bitter melon (also known as bitter gourd or goya)
  • kosher/sea salt (use half for table salt)
  • 14 oz medium firm tofu (14 oz = 396 g)
  • 6 pieces sliced pork belly
  • 2 large eggs
  • neutral flavor oil (vegetable, canola, etc)
  • Freshly ground black pepper
  • 1 Tbsp soy sauce

Katsuo Dashi


  1. Gather all the ingredients.
    Goya Champuru Ingredients
  2. Cut the bitter melon in half lengthwise. Using a spoon, scoop out the seeds and scrape off the inner white pith.
    Goya Champuru 1
  3. Slice into 1/8 inch (3-4 mm) thickness. Sprinkle 1 tsp kosher salt and combine well. Let stand for 10 minutes.
    Goya Champuru 2
  4. After 10 minutes, quickly rinse the bitter melon with water and drain well. I use a salad spinner so I can get rid of the moisture easily.

    Goya Champuru 3
  5. Meanwhile, wrap the tofu with paper towel and place a heavy flat object (like a cutting board) on top of the tofu to squeezes out water. I use flat trays sandwiching the tofu and placed a marble mortar on top.

    Goya Champuru 4
  6. Add the katsuobushi (bonito flakes) into a measuring cup and add ¼ cup boiling water. Let it steep until you’re ready to cook. Strain and discard the katsuobushi (or make homemade furikake). Set the kasuo dashi aside for now.
    Goya Champuru 5
  7. Cut your pork belly slices into small bites, about 1 to 1 ½ inch pieces.
    Goya Champuru 6
  8. Beat the eggs in a medium bowl and tear up the tofu into bite-size pieces with your hands.

    Goya Champuru 7
  9. Heat a large frying pan and add 1 Tbsp oil and put tofu in the pan.
    Goya Champuru 8
  10. Try not to touch the tofu frequently and cook until the tofu is browned and moisture has evaporated. Transfer to a plate.

    Goya Champuru 9
  11. Add 1 Tbsp oil to the same frying pan. Add and spread the bitter melon.
    Goya Champuru 10
  12. Sprinkle kosher salt and stir fry until almost cooked. Transfer to a plate.
    Goya Champuru 11
  13. Add ½ Tbsp oil and add the pork belly. Season with kosher salt and freshly ground black pepper. Stir fry until nice and golden brown.
    Goya Champuru 12
  14. Add the bitter melon and the tofu back to the frying pan.
    Goya Champuru 13
  15. Add dashi and soy sauce and let the liquid evaporate while you toss to combine.
    Goya Champuru 14
  16. Taste and add kosher salt and freshly ground black pepper if necessary. Instead of adding more soy sauce, use salt to enhance the flavor.
    Goya Champuru 15
  17. Add the beaten eggs and add to the frying pan. Shake the pan to cook the egg and once egg is no longer runny, turn off the heat and serve.
    Goya Champuru 16
  18. Serve and sprinkle more katsuobushi (bonito flakes).
    Goya Champuru 17

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.