Kitchen · Naha · Japan (Okinawa)

Goya champuru

In Okinawan, champuru means "something mixed", and that's the whole idea: whatever's in the kitchen goes into one wok. Goya (bitter melon) is the star, and yes, the bitterness is the point.

• OriginNaha · Japan (Okinawa)
• Time25 min
• Servings3

Ingredients

• 1 goya (bitter melon), about 250 g
• ½ tsp salt (for the goya)
• 300 g firm tofu (shima-dōfu if you can find it), drained
• 150 g pork belly, thinly sliced (or canned luncheon meat, as many Okinawan homes use)
• 1 tbsp neutral oil
• 2 eggs, beaten
• 1 tbsp soy sauce
• ½ tsp dashi powder, or 2 tbsp dashi
• Katsuobushi (bonito flakes), to finish

Steps

1. Halve the goya lengthways, scoop out the seeds and white pith, and slice it into 3–4 mm half-moons. Toss with the salt and leave for 10 minutes, then squeeze dry.
2. Tear the tofu into bite-size pieces and pat dry. Brown it in the oil in a hot wok, then set aside.
3. Stir-fry the pork until it's lightly browned.
4. Add the goya and stir-fry for 2–3 minutes, keeping it crisp.
5. Return the tofu to the wok and season with soy sauce and dashi.
6. Pour in the eggs and fold gently until just set.
7. Serve topped with katsuobushi.

Variations

Luncheon meat instead of pork is a common choice since the post-war years. Some cooks leave the bitterness in, skipping the salting, and fu champuru swaps the goya for wheat gluten.

Local tip: Thinner slices mean less bitterness. Locals rarely go thicker than a coin.

Allergens: egg; soy (tofu, soy sauce); fish (katsuobushi, dashi); gluten (most soy sauces contain wheat).

Educational information about food and cooking, not medical or nutritional advice. Check the allergens on each recipe and on product labels, and adapt the recipes to your needs.