Simple Way to Make Perfect Goya (Bitter Melon) Champuru

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Goya (Bitter Melon) Champuru. 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 rustic yet well-balanced meal to serve with steamed rice and a side of miso soup. Goya Champuru (ゴーヤ?ャンプル) is a popular stir fry dish that came from the sunny.

Goya (Bitter Melon) Champuru - Laurie G Edwards Goya = bitter melon Champuru = means "something mixed," aka stir fry. I grew up drinking my grandma's pork and bitter melon soup, and eating goya champuru at restaurants. There are so many good ways to cook with bitter melon, it would be a shame to not to try them all ^_^.

Hello everybody, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, goya (bitter melon) champuru. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Recipe of Quick Goya (Bitter Melon) Champuru

Goya (Bitter Melon) Champuru is one of the most favored of current trending foods in the world. It is easy, it's quick, it tastes delicious. It's enjoyed by millions every day. They're nice and they look fantastic. Goya (Bitter Melon) Champuru is something which I have loved my whole life.

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 rustic yet well-balanced meal to serve with steamed rice and a side of miso soup. Goya Champuru (ゴーヤ?ャンプル) is a popular stir fry dish that came from the sunny.

To get started with this recipe, we have to first prepare a few ingredients. You can cook goya (bitter melon) champuru using 5 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Goya (Bitter Melon) Champuru:

  1. Take 1 of Bitter melon.
  2. Take 1 piece of Abura-age (thin deep-fried tofu).
  3. Prepare 2 of eggs.
  4. Make ready 2 Tablespoons of soumen sauce.
  5. Get 2 Tablespoons of sesame oil.

About bitter gourd or bitter melon, called nigauri in Japanese and goya or go-ya- in Okinawan. Plus, a recipe for the most homey of Okinawan dishes My latest Japan Times Japanese Kitchen column is about bitter gourd or bitter melon, which is a major part of Okinawan cuisine along with tofu, pork. Goya chanpuru (ゴーヤ?ャンプルー) is another representative Okinawan dish along with rafute and Okinawa soba. The word "chanpuru" sounds similar to the Indonesian word "campur" which means mix/stir and indeed, goya chanpuru is a bitter melon stir fry dish.

Instructions to make Goya (Bitter Melon) Champuru:

  1. Cut a bitter melon in half vertically, scoop and discard the seeds and fibrous core with a spoon. Slice in 1/4 of an inch. If you prefer, soak them in a bowl of water for 5-10 min. to reduce the bitterness..
  2. Cut an abura-age into 1/2 inch strips..
  3. Add 1-2 Tablespoons of sesame oil in a heated frying pan, and fry sliced bitter melon..
  4. Add abura-age. Add soumen sauce..
  5. Add beaten eggs and stir-fry. Remove from heat while eggs are still fluffy..
  6. Bon appetit!.

Try an Okinawan summer favourite with this colourful goya chanpuru bitter melon stir fry. This colourful stir fry hails from the sunny island of Okinawa in southern Japan and is made with vibrant green goya, soy sauce, tofu, pork and egg. It is not only the perfect dish to beat the Okinawan summer heat and. Goya, also known as "bitter melon" or "bitter gourd" in English, is the green, bumpy, cucumber-shaped vegetable you will find in abundance in the fresh produce section of any Japanese supermarket. To prepare the bitter melon, split it in half lengthways and use a spoon to scrape out the seeds and spongy centre.

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