Recipe: Yummy Goya Chanpuru, Okinawan Cuisine

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Goya Chanpuru, Okinawan Cuisine. Okinawan cuisine (沖縄料理, Okinawa ryōri) is the cuisine of the Okinawa Prefecture of Japan. The cuisine is also known as Ryūkyūan cuisine (琉球料理, Ryūkyū ryōri), a reference to the Ryukyu Kingdom. The dish is eaten very often in Summer in Japan when Goya (bitter melon/gourd/squash) is in season!

Goya Chanpuru, Okinawan Cuisine It's bitter melon or bitter gourd in English. Chanpurū (チャンプルー) refers to Okinawan stir fry dishes, meaning "something mixed" in Okinawan. Stir fry dishes are a big part of Okinawan cuisine. 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. It's of sake (cooking alcohol or Japanese sake).
  2. Prepare of soy sauce.
  3. Prepare of Bonito stock (dashi).
  4. It's of salt.
  5. Prepare of mirin.
  6. You need of sesame oil.
  7. You need of Goya.
  8. It's of bacon.
  9. You need of eggs.
  10. It's of extra firm tofu.
  11. Prepare of Katuobushi, as needed.

There are different types of champuru. We are making an Okinawan dish Goya Chanpuru, which is a great recipe for hot summer days. Homepage > Recipes > Egg Recipes > Goya Chanpuru Recipe (Okinawan Bitter Melon Stir Fry with Pork and Tofu). The food of Okinawa is very much a meat-based cuisine, and pork is the most popular.

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!.

Every part of the pig is used, from pig's feet and pig's ears to pork tripe. Stir-frying is a common cooking method, and Okinawan chanpuru is basically a stir-fry using some combination of tofu, goya, leeks and eggs. 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. The Travel Channel recently rebroadcasted Bizarre Food's visit to Japan, with one segment having host Andrew Zimmern trying the various cuisine of Okinawa.