How to Make Ultimate Goya (Bitter Melon) Champuru

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

1. Make ready 1 Bitter melon
2. Prepare 1 piece Abura-age (thin deep-fried tofu)
3. Take 2 eggs
4. Get 2 Tablespoons soumen sauce
5. Take 2 Tablespoons 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 (ゴーヤチャンプルー) 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!

Goya chanpuru (ゴーヤチャンプルー) 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. 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.

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