I Learned this Goya Chanpuru from My Okinawan Husband

1. 1

   Cut the bitter gourd in half lengthwise, and scrape out the white fluffy pith with a spoon.

2. 2

   Slice into half-moon slices about 5 mm thick.

3. 3

   Bring water to a boil in a pan, and briskly parboil the sliced bitter melon.

4. 4

   Drain the boiled bitter melon well.

5. 5

   Heat oil in the pan and stir-fry the pork.

6. 6

   When it's about halfway cooked, add the bitter melon and stir-fry.

7. 7

   When the bitter melon has wilted, add the tofu, miso, and cooking sake.

8. 8

   Mix and stir-fry while lightly breaking up the tofu.

9. 9

   Pour in the beaten egg.

10. 10

    When it's soft-set, mix it in.

11. 11

    Add the dashi stock granules and drizzle in the soy sauce.

12. 12

    Sprinkle on bonito flakes and it's done.

13. 13

    In Okinawa, they have a type of tofu called shima-dofu (island tofu) which is perfect for stir fries.

14. 14

    It's hard to obtain outside Okinawa, so use firm tofu.

15. 15

    My husband's parents make this a lot with Spam rather than pork.

16. 16

    I used coarsely chopped pork offcuts this time, but I also recommend using pork belly slices.

17. 17

    I don't like the unique bitterness of bitter melon too much so I parboil it in Step 1, but if you like the bitterness, you can omit that step!

* Per serving · 4 servings · Values may vary.

No additional tips available.