Sunday, August 15, 2010

Goya Chanpuru (Okinawa-style stir-fry of bitter melon etc.)

Goya Chanpuru is a very popular dish in Japan. It's a traditional Okinawan dish of stir-fry bitter melon, tofu, pork, and egg. It's one of the dishes I like to make in the summertime (when bittermelon is in season). The refreshing bitter flavor of the bittermelon is so nice.

Goya Chanpuru

1/2 pound thinly sliced pork butt
1 tablespoons each sake and soy sauce
1 tablespoon sesame oil
1 medium-size bitter melon, halved lengthwise. Remove seeds by spoon. Sliced into (a little thinner than) 1/4" thickness.
9-10 oz firm tofu, drained
1 clove garlic, thinly sliced
1/2 tablespoon ginger, sliced into thin shreds
1/2 teaspoon soy sauce
2 eggs, beaten
1/2 teaspoon each salt and pepper
some thinly sliced scallion and bonito flakes as garnish

1. Marinate the pork in 1 tablespoon of each sake and soy sauce for 15 minutes.
2. Heat the sesame oil in a skillet. Stir-fry the bitter melon over medium-high heat for 3 minutes.
3. Break the tofu by hand and add to the skillet. Continue to stir-fry with the bitter melon until both are lightly browned. Transfer to a bowl. Set aside.
4. Add the garlic, ginger, and marinated pork to the skillet and stir-fry.
5. Return the bitter melon and tofu back to the skillet. Stir-fry together with the pork.
6. Add the soy sauce and stir.
7. Drizzle in the beaten egg. Once the egg is almost cooked, stir lightly.
8. Season with salt and pepper and stir again.
9. Serve in a large serving bowl. Garnish with sliced scallion and bonito flakes.

Photobucket Photobucket
With the goya chanpuru, I served summer vegetables "Nanban-zuke", and donabe rice (half white and half brown), cooked in the double lid donabe rice cooker, "Kamado-san". Goya chanbpuru was so delicious with the shiny donabe rice!

Happy donabe life.