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1
First, prepare the sauce for goya chanpuru.
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2
Mix sake, soy sauce, mirin, salt,bonito stock all together.
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3
Hull the goya and cut it in the half lengthwise and take all seeds with a spoon or your fingers and discard them.
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4
Slice goya thin like the shape of letter C. Goya is a bitter melon.
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5
(If you do not like this bitterness, put the sliced goya in a water with salt and soak it for 10 minutes.
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6
I don't do this because I like this bitter taste)
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7
Wrap the extra firm tofu with 4 kitchen papers and microwave it for 1 minutes.
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8
This is for removing some of the water from the tofu so it makes a good crispy tofu.
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9
Prepare the bacon while microwaving the tofu.
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10
Cut the bacon in 5 cm length.
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11
Sprinkle salt and black paper on the sliced bacon
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12
Take the tofu out from the microwave and cut it into large cubes.
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13
Heat the large frying pan, add the olive oil, and cook the tofu till they brown.
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14
Remove the browned tofu from the pan.
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15
Put the sesame oil to the heated pan and add the bacon.
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16
Add the goya to the pan after the bacon is almost cooked.
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17
Mix well and continue stirring until the goya becomes wilted.
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18
Add the tofu and mix gently.
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19
Be careful not to scramble the tofu.
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20
Beat the eggs.
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21
Add the beaten egg and pour the sauce from step 1.
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22
When the egg is cooked, goya chanpuru is ready to be served!
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23
Add katsuobushi if you'd like!
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24
I always add one pack of katsuobushi to the goya chanpuru.
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25
This is available in an Asian market.
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26
Place the chanpuru on the plate and itadakimasu!
