Photo: Cassandra Lord

Japanese Recipe Adventures: Goya Chanpuru

By Cassandra Lord

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.


The stars of the show. Photo: Cassandra Lord

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

Click here to read more.

© GaijinPot

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This dish looks very appealing and appetizing.

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The first experience I had with bitter melon was at a Chinese neighbor's home. When I questioned his teenaged son, our interpreter, I was told, "only old people like it." I had to eat it a few more times before I really started to like it. Today it's one of my favorite veggies and included in my stir fries when I have it.

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