Okinawa

Goya champuru

Name: Goya champuru
Total time: 30 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 2 medium bitter gourd (bitter melon); 1 tsp plus a pinch salt; 1/2 tsp sugar; Firm tofu, firm, pressed; Pork belly, thin slices, in bite pieces; 2 beaten egg; 1 tbsp cooking oil (vegetable oil); 1 tbsp soy sauce; a handful bonito flakes; a few grinds black pepper

Okinawa's karela stir fry. Bitter, eggy, savoury and somehow very hard to stop eating.

30 minTime

24 gProtein each

mildSpice

Okinawa's mixed stir fry3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

448kcal

24 gprotein

5 gfibre

30minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Bitter gourd (bitter melon)2 medium

Salt1 tsp plus a pinch

Sugar½ tsp

Firm tofufirm, pressed

Pork bellythin slices, in bite pieces

Egg2, beaten

Cooking oil (vegetable oil)1 tbsp

Soy sauce1 tbsp

Bonito flakesa handful

Black peppera few grinds

Method

5 steps

1Halve the bitter gourds, scoop out the seeds and pith and slice 3 mm thin. Toss with 1 tsp salt and the sugar and rest 10 minutes, then squeeze and rinse.
2Heat the oil in a wok on medium high. Tear the tofu into rough chunks and fry 5 minutes until golden on most sides. Remove.
3Fry the pork in the same wok for 3 minutes until browned and cooked through.
4Add the bitter gourd and stir fry 2 minutes. Return the tofu and add the soy sauce and pepper.
5Pour in the beaten egg, wait 20 seconds, then fold everything together until the egg is just set. Top with bonito flakes.

Serve it like this

Serve in a shallow bowl with bonito flakes heaped on top so they wave in the steam. Plain rice on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Goya champuru

Make it your way

Ingredients

Method

Make it a meal