How To Make Goya Champuru At Home (Okinawa Recipe)
There are unique regional cuisines called “Kyodoryori” in Japan. “Goya Champuru” which we will introduce you to today is one of them.
First, what is “Goya Champuru”? Goya Chanpuru is a signature dish of Okinawa, Japan’s southernmost island. The main ingredient of Goya Champuru is “Goya”, which is a cucurbitaceous vegetable grown in hot places. It is also a staple vegetable of Okinawa. Here’s a picture of goya.
You can find goya in abundance in Japanese supermarkets during summertime. The taste of goya is quite unique. In English, it is called “bittermelon” or “bitter gourd” and the name just shows the taste! You may be surprised by the bitterness of goya when you try it for the first time.
Now that you understand what Goya is, then what is “Champuru”? Champuru, which means “something mixed”, is a stir-fried dish made with seasonal vegetables and Shima-dofu (Island Tofu). Seasoned with salt, pepper, and soy sauce, the simple seasonings bring out the flavors of the ingredients used in champuru.
Although there are various kinds of champuru in Okinawa, the most popular kind of champuru is goya champuru. Originally goya champuru is an Okinawan dish, but now it is known as a seasonal summer dish throughout Japan.
As mentioned above, shima-dofu is used to make an authentic goya champuru. Shima-dofu is a firm-typed, big, dense block of tofu. It is native to Okinawa. The ingredients are the same as ordinary tofu, but the process of making it is different. Shima-dofu is made by crushing soybeans soaked in water. It is squeezed and separated into soy milk and raw Okara (soy pulp). Then, bittern is added to the soy milk. After simmering, the soy mixture is placed into a mold and drained thoroughly. This makes the texture of Shima-dofu unique.
Shima-dofu is the best choice to make Goya Chanpuru, but it is not common outside of Okinawa. Usually, shima-dofu is substituted for Momen-dofu (firm tofu) which is easy to get at supermarkets or even convenience stores. As momen-dofu is also firm, it is suitable for stir-fried dishes, we will use momen-dofu, or medium-firm tofu instead in this recipe.
Let us know in the comments below if you make our Goya Champuru recipe. We would love to hear from you!
Overview
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Total servings: 4
Difficulty: Easy
Ingredients
- 1 Goya (bittermelon)
- 1/2 pack (200g) Medium-firm Tofu (Momen Dofu)
- 150g Sliced Pork Belly
- Salt (to taste)
- Ground Black Pepper (to taste)
- 1/2 tsp Dashi Powder (Hondashi)
- 1 tsp Soy Sauce
- 1 Tbsp Sesame Oil
- 2 Eggs
- Dried Bonito Flakes (for topping)
- Cooking Oil, as needed
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