| Goya champuroo (Bitter melon stir-fry) Okinawa's most well-known home-style dish, a saute of goya (bitter melon), tofu, egg, and more. Relish the unique bitterness! |
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| INGREDIENTS: | HOW TO COOK |
| Bitter melon Stir-fry (Goya Champuroo) (5 servings) 600g Bitter melon (Goya) 150-200g Pork belly 1/2 Tofu 1 tablespoon salad oil 1 1/2 teaspoon salt 1/2 cup fish flakes 3 tablespoon salad oil Egg |
1. Boil pork for 50 minutes. Drain. Slice
into strips. 2. Rinse bitter melon (goya). Cut lengthwise in half. Take out the seeds by spoon. Slice into thin strips. Place goya in a bow. Sprinkle salt and leave for few minutes. 3. Break tofu into chunks by hand. Put the chunks on bamboo basket or strainer to get rid of extra moisture. 4. Heat 1 tablespoon oil in a pan. Brown tofu. Take the tofu out of the pan. 5. In the same pan, heat some more oil. Stir fry pork. Add goya and stir. Mix salt to taste, and add tofu and fish flakes. Stir fry for few minutes. 6. Pour beated egg and stir. Serve. |
Photo from Okinawa Prefectural Government