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.
Course: Main Course
Keyword: bitter melon, okinawan food
Author: Namiko Chen
1bitter melon, (8 oz, 227 g)
1tspkosher/sea salt (I use Diamond Crystal; use half for table salt), (for bitter melon)
Add the katsuobushi (bonito flakes) into a measuring cup and add ¼ cup boiling water. Let it steep until you’re ready to cook. Right before you start stir-frying, strain and remove katsuobushi (and make homemade furikake rice seasoning).
Cut the bitter melon in half lengthwise. Using a spoon, scoop out the seeds and scrape off the inner white pith.
Slice into ⅛ inch (3-4 mm) thickness. Sprinkle 1 tsp kosher salt and combine well. Let stand for 10 minutes.
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.
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.
Cut your pork belly slices into small bites, about 1 ½ inch (3.8 cm)pieces.
Beat the eggs in a medium bowl and tear up the tofu into bite-size pieces with your hands.
Heat a large frying pan and add 1 Tbsp oil and put tofu in the pan.
Try not to touch the tofu frequently and cook until the tofu is browned and moisture has evaporated. Transfer to a plate.
Add 1 Tbsp oil to the same frying pan. Add and spread the bitter melon.
Sprinkle kosher salt and stir fry until almost cooked. Transfer to a plate.
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.
Add the bitter melon and the tofu back to the frying pan.
Add katsuo dashi and 1 Tbsp soy sauce and let the liquid evaporate while you toss to combine.
Taste and add kosher salt and freshly ground black pepper if necessary. Instead of adding more soy sauce, use salt to enhance the flavor.
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.
Transfer to a plate and sprinkle more katsuobushi (bonito flakes). Enjoy!
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.