Entree: Japan – Okinawa – ゴーヤチャンプルー ➤ Gōya chanpurū (Okinawan bitter-melon stir-fry with tofu, pork, and egg)
Serving Size: 4
Approximate Time
Prep
30 min
Cook
15 min
Total
45 min
Ingredients
- 1 medium goya (bitter melon), about 10 oz (280 g)
- 8 oz (225 g) thinly sliced pork belly or pork shoulder
- 14 oz (400 g) firm tofu, pressed and cut into 1/2-inch (1.3 cm) cubes
- 3 large eggs, lightly beaten
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) sake (or 1 tbsp / 15 ml water with 1/2 tsp / 2.5 g dashi granules)
- 1 tbsp (15 ml) sesame oil
- 2 tbsp (30 ml) vegetable oil for frying
- 1/2 tsp (2.5 g) salt, plus more to draw bitterness from goya
- Freshly ground black pepper to taste
- 2 scallions, sliced for garnish (about 1 oz / 30 g)
- Optional: 1 tbsp (5 g) katsuobushi (bonito flakes) for garnish
Instructions
1. Halve the goya lengthwise, scrape out seeds with a spoon, then thinly slice crosswise. Place slices in a bowl, sprinkle with 1/2 tsp (2.5 g) salt, toss, and let sit 10–15 minutes to draw out bitterness; rinse briefly and pat dry.
2. Press the tofu between paper towels or a clean cloth to remove excess moisture, then cut into 1/2-inch (1.3 cm) cubes. Heat 1 tbsp (15 ml) vegetable oil in a nonstick skillet over medium-high heat and pan-fry tofu until golden on all sides, about 6–8 minutes. Transfer tofu to a plate.
3. In the same skillet, add remaining 1 tbsp (15 ml) vegetable oil and sesame oil. Add the pork and stir-fry until just cooked and starting to brown, about 3–4 minutes.
4. Add the drained goya slices and sliced scallion white parts (reserve green tops for garnish). Stir-fry until goya is tender-crisp, about 3–4 minutes.
5. Return the tofu to the pan, pour in soy sauce and sake (or dashi mixture), and toss gently to combine and heat through, about 1–2 minutes.
6. Push ingredients to one side of the skillet, add beaten eggs to the empty side, scramble briefly, then fold into the stir-fry until eggs are set but still soft.
7. Season with salt and freshly ground black pepper to taste. Garnish with scallion greens and optional katsuobushi. Serve immediately with steamed rice.
