About YUU日本語
Goya Champuru (Okinawan Bitter Melon Stir-Fry)
Serves 2 · About 30 min (10 min of this is just letting the salted goya sit)
An Okinawan home dish: bitter goya stir-fried with tofu, pork and egg. Rubbing it with salt makes it less bitter.
① Drain the tofu→② Cut the goya and rub with salt→③ Cut the pork and beat the eggs→④ Fry the tofu and take it out→⑤ Stir-fry the pork and goya→⑥ Add back the tofu, season, and finish with egg
What to buy
Vegetables
Tofu
Meat
Eggs
Seasonings & dry goods
Check what you already have
Tap an item to check it off (checks clear when you close the page).
How to make it
1
Drain the tofu
- Wrap the tofu in 2 paper towels and put it on a heatproof plate
- Without plastic wrap, heat in the microwave at 600 W for 2 minutes
- Take it out and let sit as is for 5 minutes to cool (go on to step 2 while you wait)
How to tell it's doneWater has collected on the plate, and the tofu feels a little firmer and tighter.
Be carefulThe plate and tofu are very hot right out of the microwave. Hold with a dry cloth or oven mitts. The water on the plate is hot too, so do not spill it.
2
Cut the goya and rub with salt
- Wash the goya and cut 1 cm off each end. Cut it in half lengthwise
- With the cut side up, scrape out the seeds and white pith well with a spoon (any pith left makes it bitter)
- Put cut side down on the cutting board and slice 3–4 mm thick
- Put in a bowl, sprinkle with 1/2 tsp salt, rub lightly with your hands and let sit 10 minutes (go on to step 3 while you wait)
- After 10 minutes, rinse quickly with water and squeeze hard with both hands to press out the water
How to tell it's doneThe goya is a little soft, and almost no water drips when you squeeze. No white pith is left.
Be carefulGoya is round and rolls easily. After cutting it in half lengthwise, always put the cut side down before slicing.
3
Cut the pork and beat the eggs
- Cut the pork into about 4 cm lengths
- Crack 2 eggs into a small bowl and mix with chopsticks, cutting through the whites
How to tell it's doneAll the pork is cut, and the eggs are yellow all over with no lumps of white.
Be carefulWash your hands, knife and cutting board with dish soap after touching raw pork, before you touch anything else.
4
Fry the tofu and take it out
- Heat 1/2 tbsp vegetable oil in a frying pan over medium heat
- Take the paper towels off the tofu, tear it by hand into pieces about 3 cm, and add to the pan
- Fry 2 minutes without touching. Turn with a spatula and fry 1–2 minutes more
- Move to a plate
How to tell it's doneBoth sides of the tofu are light golden brown.
Be carefulIf the tofu is wet, the oil splatters. Keep your face away, and slide it in quietly from the edge of the pan.
5
Stir-fry the pork and goya
- Add 1/2 tbsp vegetable oil to the same pan and spread the pork out in it
- Stir-fry about 2 minutes, breaking it apart with a spatula
- Add the goya and stir-fry about 2 minutes, mixing everything
How to tell it's doneThe pork is no longer pink (cut the biggest piece: no pink inside). The goya is bright green and shiny.
6
Add back the tofu, season, and finish with egg
- Put the tofu from step 4 back in
- Add 1/2 tsp dashi granules, 2 tsp soy sauce, a pinch of salt and a pinch of pepper, and toss in big scoops without breaking the tofu
- Taste it. If the flavor is weak, add a pinch of salt
- Pour the beaten egg in a circle over everything. Wait 10 seconds, then toss in big scoops 2–3 times
- When no runny egg is left, turn off the heat and put on a plate. If using bonito flakes, put them on top
ReadyThe egg has no runny liquid parts. It is softly set and coats the other ingredients.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
It is too bitterWhite pith was left, or you did not rub it with salt. Next time, scrape out all the pith with a spoon, slice thinly, and rub with salt for 10 minutes.
The tofu fell apart into crumbsNot drained enough, or mixed too much. Next time, drain it in the microwave, and do not touch it in step 4 until it browns. At the end, toss only 2–3 times in big scoops with a spatula.
WateryThe goya was not squeezed enough, or water came out of the tofu. Next time, squeeze hard with both hands in step 2, and drain the tofu in step 1 too.
The egg is hard and crumblyYou stirred for a long time after adding the egg. Next time, wait 10 seconds, toss 2–3 times, and turn off the heat as soon as no runny egg is left.
The flavor is weakWater from the goya and tofu thinned it out. Add salt a pinch at a time, tasting each time.
Was this recipe helpful?
This site is free with no ads. If you like, you can support it with a tip.
☕ Send a tip Choose how many cups. Everything stays free to read.Made by YUU, a teen who loves cooking → About me