Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, kid-friendly recipe! goya (bitter melon) champuru. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Kid-Friendly Recipe! Goya (Bitter Melon) Champuru is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Kid-Friendly Recipe! Goya (Bitter Melon) Champuru is something which I have loved my whole life.
Okinawa's most iconic Goya Champuru is a stir fry dish with bitter melon, tofu, egg, and pork belly. This popular savory dish is a truly rustic yet well-balanced meal to serve with steamed rice and a side of miso soup. Goya Champuru (ゴーヤチャンプル) is a popular stir fry dish that came from the sunny.
To begin with this particular recipe, we must prepare a few components. You can have kid-friendly recipe! goya (bitter melon) champuru using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Kid-Friendly Recipe! Goya (Bitter Melon) Champuru:
- Make ready 1 Bitter melon
- Prepare 1 block Tofu
- Make ready 150 grams Thinly-sliced pork belly
- Prepare 1 Egg
- Get 2 tbsp Katakuriko
- Get 1 1/2 tbsp Soy sauce
- Get 1 1/2 tbsp Sake
- Take 1 Salt and pepper
- Get 1 Vegetable oil
- Get 1 Salt
Cut a bitter melon in half vertically, scoop and discard the seeds and fibrous core with a spoon. 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. This goya chanpuru recipe is an easy summer favourite from Okinawa, made by stir-frying goya (bitter melon), tofu Try an Okinawan summer favourite with this colourful goya chanpuru bitter melon stir fry.
Instructions to make Kid-Friendly Recipe! Goya (Bitter Melon) Champuru:
- Cut the bitter melon in half lengthwise, then remove the seeds and pith.
- Slice the bitter melon thinly, rub with salt, let it sit, then rinse in water, strain, and coat in katakuriko.
- Blanch the sliced bitter melon in boiling water, then drain.
- Drain the tofu, and roughly chop it up. Cut the pork into 3 cm pieces.
- Heat vegetable oil in a pan, sauté the tofu until lightly browned, then remove from the pan.
- Add a small amount of oil, sauté the pork until browned, then add the bitter melon and tofu, and continue to stir.
- Add soy sauce, sake, salt, and pepper, then beat the egg and pour it over evenly. Toss the ingredients together, then serve.
Serve the champuru onto a plate and garnish with lashings of mayonnaise and bonito flakes. Among the best goya recipes is the Japanese bitter melon chanpuru version of the dish, which is made with pork. It is a specialty in Okinawa. Goya recipes are often cooked during the summer in Japan because the goya, is said to beat the heat, among other purported medicinal and health benefits. Goya Chanpuru (Bitter Melon Stir Fry) Champuru.
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