Description
Traditional Okinawan goya champuru with bitter melon, tofu, pork belly, eggs, and bonito dashi stir fried together.
Ingredients
Units Scale
Meat and Vegetables
- 1 bitter melon
- 1 tsp salt
- 400 g medium-firm tofu
- 6 slices pork belly
- 2 large eggs
- oil
- salt
- freshly ground black pepper
- 1 tbsp soy sauce
- 3 tbsp katsuobushi (dried bonito flakes)
- 1/4 cup boiling water
Instructions
- Prepare the katsuo dashi by soaking bonito flakes in boiling water. Let steep while preparing the other ingredients, then strain.
- Slice the bitter melon in half lengthwise and scrape out the seeds and white pith using a spoon. Slice thinly crosswise. Toss with salt and let stand for 10 minutes. Rinse quickly and drain well.
- Wrap tofu in paper towels and place a heavy object on top to remove excess moisture. Tear into bite-sized pieces.
- Cut pork belly into 1½-inch pieces. Beat the eggs in a bowl and set aside.
- Heat oil in a large frying pan over medium heat. Add tofu and cook until lightly browned and excess moisture evaporates. Remove and set aside.
- Add more oil to the same pan and stir fry the bitter melon until almost cooked. Remove and set aside.
- Add a little more oil and cook pork belly until golden brown. Season lightly with salt and pepper.
- Return the bitter melon and tofu to the pan. Add the katsuo dashi and soy sauce. Toss until the liquid reduces slightly.
- Taste and adjust seasoning with salt and pepper if needed.
- Pour in the beaten eggs and gently stir until softly set. Turn off the heat immediately.
- Transfer to a serving plate and garnish with extra bonito flakes if desired. Serve hot with steamed rice.