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Goya Champuru Recipe: Okinawa-style goya stir-fry

Very popular in Japan, Goya Champuru (ゴーヤチャンプル) is a typical dish from the island of Okinawa, famous for the longevity of its inhabitants. On the island it is possible to try a variety of combinations of ingredients, but the basics are always the same: goya, tofu, some kind of meat and egg.
In this recipe we use pork meat (豚バラ肉) but you can try variations like fish, chicken and if you don't eat meat, even without these ingredients.
This Goya Champuru recipe is simple, easy to make and is very nutritious and healthy. Try it!

You can learn a little more about the benefits of Goya at this Wikipedia link.

Ingredients for Goya Champuru

1 Goya (Nigauri, Bitter Melon, São Caetano Melon)
1 tofu (use the firmer ones, I like the kind that comes pre-fried “Nama Age Tofu”)
150gr sliced pork belly (Buta Bara / 豚バラ肉)
2 eggs
Vegetable oil of your choice
Sal Island
Black pepper
2 tablespoons soy sauce (Shoyu / 醤油)
1 tablespoon of Hondashi (fish broth powder). You can replace it with seaweed broth if you don't consume meat or any other type of broth you prefer.

Preparation of ingredients:

Dissolve the broth powder in 1/4 cup of hot water.
Cut the Goya lengthwise.
Remove the seeds from the goya with the help of a spoon.
Slice the goya into slices of about 5mm (half a centimeter)
Cut the meat into small pieces.
Cut the tofu into small pieces. If using a more moist type of tofu (such as momen tofu), before cutting remove some of its water by wrapping the tofu in paper towels and placing a weight on top.
Lightly beat the eggs.

Preparation of Goya Champuru:

Add a little oil to a non-stick frying pan and sauté the goya until it acquires a slightly brown color. Transfer to a container and book.
Add a little more oil to the same pan and sauté the tofu until it turns a yellow/brown color. Avoid messing with the tofu during this process as it may fall apart. Reserve.
Still in the same pan, sauté the meat until it turns a golden color.
Add the reserved goya and tofu. Season with a little salt and pepper.
Add broth and soy sauce, mix and cook until liquids evaporate.
Taste and adjust the salt and pepper.
Add the beaten eggs and stir occasionally until the eggs are cooked. Turn off the heat and serve.

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Goya Champuru

Goya Champuru, perhaps the most iconic and representative dish of Okinawan cuisine, is a stew made with goya (or nigauri, Melon of São Caetano), vegetables, meat and egg.

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Preparation 15

Cooking 10

Total time 30

type of dish Principal

Kitchen Japanese

Portions 2

Calories 650 kcal

Equipment

non-stick frying pan
Wooden spoon

Ingredients

1 unit goya
300 grams tofu (use the firmer ones, I like the kind that come pre-fried “Nama Age Tofu”)
150 grams sliced pork belly (Buta Bara / 豚バラ肉) (can be any type of meat)
2 units ovo
3 soup spoons oil
1 pinch shawl
1 pinch Black pepper
2 soup spoons soy sauce
1 soup spoon Hondashi (fish stock powder) You can replace it with seaweed broth if you don't consume meat or any other type of broth you prefer.

Preparation

separate the ingredients

organize the ingredients

preparation of ingredients

Dissolve the broth powder in 1/4 cup of hot water.
Cut the Goya lengthwise.
Remove the seeds from the goya with the help of a spoon.
Cut the goya into slices of about 5mm (half a centimeter)
Cut the meat into small pieces.
Cut the tofu into small pieces. If using a more moist type of tofu (such as momen tofu), before cutting remove some of its water by wrapping the tofu in paper towels and placing a weight on top.
Lightly beat the eggs.
go to prep

Preparation of Goya Champuru

Add a little oil to a non-stick frying pan and sauté the goya until it acquires a slightly brown color. Transfer to a container and book.
Add a little more oil to the same pan and sauté the tofu until it turns a yellow/brown color. Avoid messing with the tofu during this process as it may fall apart. Reserve.
Still in the same pan, sauté the meat until it turns a golden color.
Add the reserved goya and tofu. Season with a little salt and pepper.
Add broth and soy sauce, mix and cook until liquids evaporate.
Taste and adjust the salt and pepper.
Add the beaten eggs and stir occasionally until the eggs are cooked. Turn off the heat and serve.