The first time I tried goya chanpuru, a local favorite in the Okinawa islands, I didn’t know what to make of it. Bitter flavors are not exactly common in the average Brit’s diet! But on a trip to the islands, I tried it and then continued my day in the sun, not giving it much thought.
I wasn’t expecting that when summer came around the following year, I wanted to eat goya chanpuru once again. Was it the bitter flavors I was craving for refreshment? Or was it simply the connection to the sun and the south I longed for? Either way, I was delighted to find that goya (bitter melon) was not hard to find at my local supermarket in Japan’s Kanto region, and I decided to give it a go.
Now that I’ve got quite acquainted with the dish, here is a Japanese Recipe Adventure for goya chanpuru.
This makes two portions of goya chanpuru, you will need to do a bit of shopping.
- 1 goya
- 1 block of firm tofu
- 100 grams of thinly sliced pork
- 1 beaten egg
- 1 teaspoon of sugar
- Half a teaspoon of salt
- 1 tablespoon of shoyu (soy sauce)
- 1 teaspoon of goma abura (sesame oil)
- 1 teaspoon of ryorishu (cooking sake)
- 1 tablespoon of vegetable oil
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