Goya Chanpuru is a dish that allows you to enjoy bitter melon in a delicious way. In Japan, even children can appreciate this dish, and it is known as a popular choice to get through the hot summer months.
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What is Goya Chanpuru?
Goya Chanpuru is a dish made by stir-frying bitter melon with pork (or Spam), tofu, and then adding beaten eggs. Shaved bonito flakes (katsuobushi) are often sprinkled. Originally a beloved dish in Okinawa, located at the southwestern tip of Japan, it has become popular all over Japan due to its ability to reduce the bitterness of bitter melon and make it delicious. "Goya" means bitter melon, and "Chanpuru" refers to a mixture in the Okinawan dialect, so "goya chanpuru" stands for stir-fried bitter melon mixed with other ingredients.
While pork is commonly used as the meat ingredient outside of Okinawa, Spam is preferred in Okinawa for this dish. This recipe uses pork, but feel free to substitute it with Spam if you prefer.
Health benefits of bitter melon
Bitter melon is a highly nutritious ingredient that you should consider incorporating into your diet. It is rich in vitamin C, potassium, and folate, which makes it effective for various health benefits, such as aiding in fatigue recovery, maintaining healthy skin and mucous membranes, alleviating high blood pressure, and treating anemia.
Moreover, when stir-fried alongside protein-rich foods, it facilitates the absorption of potassium in the body and is also recognized for improving liver function. Therefore, goya champuru, which includes protein-rich ingredients such as pork, tofu, and eggs, is said to allow you to take in 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. The following are several methods used in Japan to mellow the bitterness:
- Remove the seeds and inner white pith.
- Sprinkle with salt.
- Sprinkle with sugar.
- Stir-fry in oil.
- Boil.
In this recipe, I'm employing 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, it is recommended to include the boiling method.
Ingredients
- 1 (9oz./250g) bitter melon
- - ¼ tsp salt (for bitter melon)
- - 1 tsp sugar (for bitter melon)
- 5.3oz. (150g) medium-firm tofu (momen tofu)
- 3.5 oz. (100g) 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)
Step-by-step instructions
🕒 Total 50 mins
Step 1
Trim both ends of the bitter melon, cut the body in half lengthwise, and remove its seeds and inner white pith using a spoon. Next, slice it into 0.2 inch (5mm) wide pieces. Then, sprinkle salt and sugar over the slices, massage them, and let them sit for 5 minutes.
Step 2
Place a weight on top of the tofu and let it sit for 30 minutes to drain. After draining, tear it into about 1 inch (2.5cm) cubes by hand.
Step 3
Cut the pork belly into 1.4 inch (3.5cm) pieces and sprinkle with salt and pepper.
Step 4
Crack the 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 from the pan and transfer it to a plate. Add the pork to the pan and sauté until its color changes. Next, add the bitter melon and continue cooking until it is slightly browned.
Step 7
Return the tofu to the pan and briefly stir-fry all the ingredients together. Pour 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, remove the seeds and inner white pith, then sprinkle it with salt and sugar. If you are still concerned about the bitterness, 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 this linked page.
Recipe Card
Goya Chanpuru (Bitter Melon Stir-Fried with Tofu and Pork)
Ingredients
- 1 (9oz./250g) bitter melon
- - ¼ tsp salt (for bitter melon)
- - 1 tsp sugar (for bitter melon)
- 5.3oz. (150g) medium-firm tofu (momen tofu)
- 3.5 oz. (100g) 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 the bitter melon, cut the body in half lengthwise, and remove its seeds and inner white pith using a spoon. Next, slice it into 0.2 inch (5mm) wide pieces. Then, sprinkle salt and sugar over the slices, massage them, and let them sit for 5 minutes.
- Place a weight on top of the tofu and let it sit for 30 minutes to drain. After draining, tear it into about 1 inch (2.5cm) cubes by hand.
- Cut the pork belly into 1.4 inch (3.5cm) pieces and sprinkle with salt and pepper.
- Crack the 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 from the pan and transfer it to a plate. Add the pork to the pan and sauté until its color changes. Next, add the bitter melon and continue cooking until it is slightly browned.
- Return the tofu to the pan and briefly stir-fry all the ingredients together. Pour 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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