If you want to enjoy bitter melon in a delicious way without its strong bitterness, try making Goya Champuru. In Japan, it is known as a popular dish that even children can enjoy, and it helps people get through the hot summer months.
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What is Goya Champuru?
Goya Champuru is a dish made by stir-frying bitter melon with pork (or Spam) and tofu, then adding beaten eggs. Shaved bonito flakes (katsuobushi) are often sprinkled on top. Originally a beloved dish from Okinawa, located at the southwestern tip of Japan, it has become popular throughout the country because the cooking process reduces the bitterness of the bitter melon, making it more palatable. "Goya" means bitter melon, and "Champuru" refers to a mixture in the Okinawan dialect, so "goya champuru" refers to stir-fried bitter melon mixed with other ingredients.
While pork is commonly used as the meat ingredient outside Okinawa, Spam is preferred in Okinawa for this dish. This recipe uses pork, but feel free to substitute Spam according to your preference.
Health benefits of bitter melon
Bitter melon is a highly nutritious vegetable that you should consider incorporating into your diet. It is rich in vitamin C, potassium, and folate, which provide various health benefits, such as aiding in fatigue recovery, maintaining healthy skin and mucous membranes, lowering high blood pressure, and preventing anemia.
Moreover, when stir-fried with protein-rich foods, it can facilitate the absorption of potassium and is also known to support liver function. Therefore, goya champuru, which includes protein-rich ingredients such as pork, tofu, and eggs, is said to help you gain all the nutritional benefits of bitter melon.
How to reduce the bitterness of bitter melon
Bitter melon has a strong bitterness when eaten without preparation. However, with proper preparation, the bitterness can be reduced, making it enjoyable. Here are some methods used in Japan to mellow the bitterness:
- Remove the seeds and inner white pith.
- Sprinkle with salt and let it sit.
- Sprinkle with sugar and let it sit.
- Stir-fry in oil.
- Boil.
In this recipe, I'm using methods other than boiling to reduce the bitterness while preserving the texture of the bitter melon. However, if you are still concerned about the bitterness, you might want to try boiling it as well.
📋Step-by-step recipe
Ingredients
- 1 bitter melon (about 9 oz/250 g each)
- - ¼ tsp salt (for the bitter melon)
- - 1 tsp sugar (for the bitter melon)
- 5.3 oz momen tofu (firm tofu)
- 3.5 oz thinly sliced pork belly (or Spam)
- - pinch of salt (for the pork)
- - pinch of ground black pepper (for the pork)
- 1 egg
- ½ Tbsp soy sauce
- 1 Tbsp shaved bonito flakes (katsuobushi)
Instructions
🕒 Total: 50 mins
Step 1
Trim both ends of bitter melon, cut it in half lengthwise, and remove the seeds and inner white pith using a spoon. Next, slice it into ⅕-inch (5mm) pieces. Then, sprinkle salt and sugar over the slices, massage them, and let them sit for about 5 minutes.
Step 2
Place a weight on tofu and let it sit for at least 30 minutes. After draining, tear it into about 1-inch (2.5cm) cubes by hand.
Step 3
Cut pork into 1.4-inch (3.5cm) pieces and sprinkle with salt and pepper.
Step 4
Crack egg into a small bowl and beat it.
Step 5
Heat oil in a pan. Once the pan is hot, add the tofu and cook over medium heat until lightly browned on both sides.
Step 6
Remove the tofu and set aside. Add the pork to the pan and sauté until it changes color. Next, add the bitter melon and continue cooking until slightly browned.
Step 7
Return the tofu to the pan and briefly stir-fry all the ingredients together. Pour in the beaten egg and wait for about 10 seconds until the egg mixture sets slightly, then stir-fry everything again. Finally, add soy sauce to blend the flavors.
Step 8
Serve on a plate and sprinkle with shaved bonito flakes.
To Store
You can store it in the refrigerator for up to 2 days.
Tips on how to make
- Prepare the bitter melon. To reduce its bitterness, this recipe suggests removing the seeds and inner white pith, then sprinkling it with salt and sugar. If you are still concerned about the bitterness, you can boil it before using.
- Tofu should be drained. This process helps prevent the dish from becoming watery and allows the flavors to be absorbed more easily. While this recipe suggests using a weight, there are alternative methods available. For more details, please refer to the linked page titled "Tofu Steak."
Recipe card
Goya Champuru (Okinawan Bitter Melon Stir-Fry)
Ingredients
- 1 bitter melon (about 9 oz/250 g each)
- - ¼ tsp salt (for the bitter melon)
- - 1 tsp sugar (for the bitter melon)
- 5.3 oz momen tofu (firm tofu)
- 3.5 oz thinly sliced pork belly (or Spam)
- - pinch of salt (for the pork)
- - pinch of ground black pepper (for the pork)
- 1 egg
- ½ Tbsp soy sauce
- 1 Tbsp shaved bonito flakes (katsuobushi)
Instructions
- Trim both ends of bitter melon, cut it in half lengthwise, and remove the seeds and inner white pith using a spoon. Next, slice it into ⅕-inch (5mm) pieces. Then, sprinkle salt and sugar over the slices, massage them, and let them sit for about 5 minutes.
- Place a weight on tofu and let it sit for at least 30 minutes. After draining, tear it into about 1-inch (2.5cm) cubes by hand.
- Cut pork into 1.4-inch (3.5cm) pieces and sprinkle with salt and pepper.
- Crack egg into a small bowl and beat it.
- Heat oil in a pan. Once the pan is hot, add the tofu and cook over medium heat until lightly browned on both sides.
- Remove the tofu and set aside. Add the pork to the pan and sauté until it changes color. Next, add the bitter melon and continue cooking until slightly browned.
- Return the tofu to the pan and briefly stir-fry all the ingredients together. Pour in the beaten egg and wait for about 10 seconds until the egg mixture sets slightly, then stir-fry everything again. Finally, add soy sauce to blend the flavors.
- Serve on a plate and sprinkle with shaved bonito flakes.
Notes
- You can store it in the refrigerator for up to 2 days.
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