Recipe: Perfect Goya Chanpuru, Okinawan Cuisine

Goya Chanpuru, Okinawan Cuisine. 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 Stir fry dishes are a big part of Okinawan cuisine. There are different types of champuru.

Chanpurū (チャンプルー) is an Okinawan stir fry dish. It is considered the representative dish of Okinawan cuisine. First, prepare the sauce for goya chanpuru. You can have Goya Chanpuru, Okinawan Cuisine using 11 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Goya Chanpuru, Okinawan Cuisine

1. Prepare 15 g of sake (cooking alcohol or Japanese sake).
2. It's 25 g of soy sauce.
3. You need 1 Tablespoon of Bonito stock (dashi).
4. It's 1 pinch of salt.
5. You need 15 g of mirin.
6. It's 15 g of sesame oil.
7. It's 1 of Goya.
8. Prepare 150 g of bacon.
9. Prepare 2 of eggs.
10. You need 1 of extra firm tofu.
11. Prepare of Katuobushi, as needed.

A super easy Japanese stir fry from Okinawa, goya chanpuru is full of bonito flakes, which is unique for a stir fry dish and so flavoursome that you will get addicted to it. It is not greasy at all and my version is made with pork slices instead of SPAM which is the real version of goya chanpuru. Among the broad group of Japanese chanpuru dishes, goya chanpuru is the most traditional version prepared with stir-fried bitter melon, eggs, pork, and tofu. It is often blended with various seasonings and vegetables.

Goya Chanpuru, Okinawan Cuisine instructions

1. First, prepare the sauce for goya chanpuru. Mix sake, soy sauce, mirin, salt,bonito stock all together..
2. Hull the goya and cut it in the half lengthwise and take all seeds with a spoon or your fingers and discard them..
3. Slice goya thin like the shape of letter C. Goya is a bitter melon. (If you do not like this bitterness, put the sliced goya in a water with salt and soak it for 10 minutes. I don't do this because I like this bitter taste).
4. Wrap the extra firm tofu with 4 kitchen papers and microwave it for 1 minutes. This is for removing some of the water from the tofu so it makes a good crispy tofu..
5. Prepare the bacon while microwaving the tofu. Cut the bacon in 5 cm length..
6. Sprinkle salt and black paper on the sliced bacon.
7. Take the tofu out from the microwave and cut it into large cubes..
8. Heat the large frying pan, add the olive oil, and cook the tofu till they brown..
9. Remove the browned tofu from the pan..
10. Put the sesame oil to the heated pan and add the bacon..
11. Add the goya to the pan after the bacon is almost cooked. Mix well and continue stirring until the goya becomes wilted..
12. Add the tofu and mix gently. Be careful not to scramble the tofu..
13. Beat the eggs..
14. Add the beaten egg and pour the sauce from step 1. When the egg is cooked, goya chanpuru is ready to be served!.
15. Add katsuobushi if you'd like! I always add one pack of katsuobushi to the goya chanpuru. This is available in an Asian market..
16. Place the chanpuru on the plate and itadakimasu!.

Occasionally, the dish is served sprinkled with fish flakes and accompanied by rice. Recipe: Goya Chanpuru (Champuru): Okinawan Stir Fry With Bitter Gourd, Tofu, Pork and Egg. This is really classical Okinawan home cooking, so there are probably as many variations as there are households in Okinawa. Okinawan culture can be defined in one word: champuru. The actual meaning of champuru is "to mix together," and champuru culture refers to the fact that Okinawa has mixed together a number of distinct elements that make up the fascinating culture that.