Goya champuru recipe (Bitter melon and spam stir fry)

Goya Champuru

What kind of dish is goya Champuru

A dish originating in Okinawa that uses goya, tofu, spam, and eggs. It is sometimes called tofu champuru. “Chanpuru” means “Mix” in the Okinawan dialect.

There are many recipes that use goya, but goya is often avoided due to its unique flavor. Goya Champuru has a relatively mild bitterness, so even beginners can easily eat it. Therefore, it has become a nationwide “summer side dish that goes well with rice”.

Spam is not very popular in Japan, but spam is commonly used in Okinawan cuisine due to the influence of the US Navy. It’s also delicious if you use ham or pork instead of spam.

What kind of food is Goya??

Goya is also called another name “nigauri” in Japanese. Goya is Bitter Melon or bitter gourd in English. It has a bitter taste, so it can be said that it is a taste that adults like.

The fruits are long, spindle-shaped, and have bumps on the epidermis. It is said that the bigger the bump, the less bitterness.

And goya is excellent in terms of nutrition. Goya contains 75mg of vitamin C per 100g. This is more than the vitamin C content in 100g of lemon juice.

The season is from June to August. There are various cooking methods such as frying, deep-frying, and dipping in vinegar.

Also check out Oita’s local dish, koneri.　👉　Stir fried bitter melon with miso It’s unique and nutritious

NUTRITION FACTS of “Goya champuru recipe” Bitter melon and spam stir fry

60kcal Protein 11.1g Fat 11.0g Carb 6.2g Salt Equivalent 1.9g

INGREDIENTS for “Goya champuru recipe” Bitter melon and spam stir fry (5SERVINGS)

• Firm tofu 300g
• Goya 200g(Amount after removing seeds.)
• Spam 100g
• 2 Eggs
• Oil 5g
• ☆Sake 20g
• ☆Salt 1g
• ☆Light soy sauce 15g
• ☆Dark soy sauce 15g
• ☆Mirin 10g
• ☆Pepper moderate amount
• ☆Dashi stock granules 3g
• Bonito flakes 6g

“Goya champuru recipe” Bitter melon and spam stir fry COOKING INSTRUCTIONS

1. Wrap firm tofu with paper towel. Place the tofu on a plate and heat it in the microwave for 1 minute.
2. Throw away the water from the tofu. Replace with new paper towels. Leave the tofu wrapped in the paper towel while cooking the other steps.
3. Cut the goya in half lengthwise and remove the seeds and “wata”. “Wata” is the white, soft part inside the goya. This part has a strong bitterness.
4. Slice the goya into 2mm slices. I don’t like bitterness, so I slice it thinly. The bitterness is one of the charms of goya, so you can cut it as thick as you like.
5. Soak the goya in hot water for 2 minutes and put in a colander. This is also to reduce bitterness.
6. Slice the spam.
7. Bake both sides of spam. Remove spam to a plate.
8. Heat oil and make scrambled eggs. Remove egg to a plate.
9. Bake both sides of tofu. It will take some time until it is cooked.
10. Put the goya and spam back into the pan and fry.
11. Mix the sake, salt, light soy sauce, dark soy sauce, mirin, pepper, and dashi stock granules in advance.
12. When the goya and spam are warm, add sake, salt, light soy sauce, strong soy sauce, mirin, pepper, and dashi stock granules.
13. Finally, add the eggs. This is to prevent the eggs from discoloring.
14. Turn off the heat and mix the bonito flakes.

※This method emphasizes appearance. If you want to make it easier, you can fry the ingredients together instead of frying them one by one.

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