AI-generated image
Goya champuru
Bitter melon stir-fry
ゴーヤーチャンプルー: Okinawan stir-fry of bitter melon, tofu and egg
Goya champuru (ゴーヤーチャンプルー) is the best-known dish of Okinawa, Japan's southern islands, where bitter melon (goya) grows on vines in summer. Champuru means 'mixed up' in the Okinawan language: slices of goya are stir-fried with firm tofu and egg, and the bitterness is balanced by soy and the richness of the egg. Pork or Spam is usual; this vegetarian version relies on well-browned tofu. Serve with rice. Chef's tip: scrape out every bit of the white pith from inside the goya. That's where most of the harsh bitterness lives, so a clean scrape gives you the pleasant, refreshing bitterness Okinawans love.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 1 goya (bitter melon)about 250 g
- ½ tsp salt
- 10 ½ oz firm tofupressed
- 1 ½ tbsp vegetable oil
- ½ onion (optional)thinly sliced
- 2 eggsbeaten
- 1 tbsp soy sauce
- 1 tsp mirin
- 1 tsp toasted sesame oil
- 1 pinch black pepper
- 10 ½ oz cooked riceto serve
Shop this recipe on Amazon
What you'll need
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Halve 1 goya (bitter melon) lengthways and scrape out the seeds and white pith with a spoon; the pith is the most bitter part. Slice into 5 mm half-moons.
Step 2: Toss the goya with ½ tsp salt, leave for 5 minutes, then rinse and squeeze gently. This tames the bitterness. Pat dry.
Step 3: Tear 10 ½ oz firm tofu into bite-sized chunks with your hands; the rough edges brown better than cut cubes. Pat dry.
Step 4: Heat 1 ½ tbsp vegetable oil in a wok or large frying pan over a medium-high heat. Fry the tofu for 4–5 minutes, turning only when each side releases easily from the pan, until golden and crisp on most sides. Moving it too soon tears it. Push to one side.
5 minStep 5: Add the goya and ½ onion and stir-fry for 2 minutes, until the goya is bright green and just tender.
2 minStep 7: Drizzle with 1 tsp toasted sesame oil, season with 1 pinch black pepper and serve hot with 10 ½ oz cooked rice.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 24 g
- Carbs
- 48 g
- Fat
- 20 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does goya champuru take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Miso soup
Miso soup (味噌汁) is drunk every day in homes all over Japan, at breakfast as well as dinner, beside a bowl of rice. The base is dashi; this vegan version uses kombu and dried shiitake instead of bonito, which gives it a deep, rounded flavour. Silken tofu and wakame seaweed are the classic fillings. It takes ten minutes; just remember not to boil the miso. Chef's tip: add the miso at the very end and never let it boil. Boiling kills the miso's fresh, fermented aroma; Japanese cooks say the soup should only 'smile', with the surface barely trembling.