Goya Champuru- Japanese home cooking class in Tokyo

Goya Champuru is a classic dish of Okinawan cuisine, featuring goya (bitter melon), pork (or pork products), tofu, and eggs as the main ingredients. "Champuru" means "to mix" in the Okinawan dialect, and the hallmark of this dish is that various ingredients are stir-fried together.

Goya Champuru- Japanese home cooking class in Tokyo

Main Ingredients

• 1 Goya (bitter melon)

• 1/2 Firm tofu

• 200g Pork belly (thinly sliced)

• 2 Eggs

• 1 tbso Vegetable oil or 1 tbsp sesame oil

• 1 tsp Salt, pepper, 1 tbsp soy sauce

• (Optional: bonito flakes)

Basic Preparation Steps

Draining the Tofu
Wrap firm tofu in kitchen paper, place a weight on top, and let it drain thoroughly for about 1 hour. Tear the tofu by hand or cut it into bite-sized pieces for a better texture.

Preparing the Goya
Cut the goya in half lengthwise, remove the seeds and pith, then slice it thinly. If you want to reduce bitterness, sprinkle the slices with salt and sugar, let them sit for a few minutes, and then squeeze out excess moisture.

Stir-Frying
Heat oil in a frying pan and cook the tofu until lightly browned on both sides, then remove it from the pan. Using the same pan, stir-fry the goya, then return the tofu, and add the pork slices. Cook until the pork is done.

Finishing with Eggs and Seasoning
Pour in beaten eggs and stir gently. Season with salt, pepper, and soy sauce. For extra flavor, finish with bonito flakes.

Tips

• Proper preparation, especially of the goya, is key to controlling bitterness. If you prefer a stronger bitter flavor, you can skip the salt and sugar treatment.

• In Okinawa, local island tofu and SPAM are sometimes used as authentic ingredients.

• It's best to keep the finished dish as dry as possible by avoiding excess liquid released from the tofu or vegetables. Please book from here.