Goya Chanpuru is a typical dish from Okinawa that consists of a stir-fry of goya with pork and tofu. Not everyone likes it since goya is quite bitter, much worse than jiló.
Goya can be known in Brazil by the name of Nigauri, Nigagori, bitter melon, or momordica. And the word Chanpuru means mixture. The name Nigaiuri means bitter cucumber.
It is possible to find this Goya all over Japan and even in Brazil, especially in the summer. This bitter vegetable is the fruit of an Asian cucurbit (Momordica charantia), with eastern India and southern China as possible origins. Today it is widely cultivated around the world precisely for the value of its immature and bitter fruits.
Moreover, Goya has many beneficial properties for those who consume it, it lowers blood sugar levels for diabetics, helps with digestive problems, is an anti-inflammatory, and even prevents cancer, among others. It is no wonder that it is said that one of the reasons for the longevity of Okinawa is due to this cucumber. This recipe also includes pork, which contains vitamins B6 and B12.
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Recipe for Goya Chanpuru
Ingredients:
- 2 medium goyas or nigauri;
- 2 eggs
- 150g of pork (can be bacon or ham, or even another meat.)
- 200g of tofu;
- 1 onion sliced;
- 1 tablespoon of sake
- 1 tablespoon of sugar
- 2 tablespoons of miso
- Soy sauce and seasoning to taste;
- A little hondashi (fish stock powder)
Preparation Method:
- Cut the Goya lengthwise, remove the seeds, wash well and cut into small half-moons;
- Wrap the tofu in paper towel. Place on a plate and microwave for 2 to 5 minutes on high power. Remove the damp paper towel and wrap in another dry one. Cut into cubes of 2 to 3 cm;
- Break the 2 eggs and beat lightly;
- Cut the pork or ham into strips;
- In a bowl, mix the miso with sugar, sake, soy sauce, hondashi and add water until forming a paste that is neither thick nor thin;
- Heat a large frying pan over high heat with a little oil. Pour in the eggs and scramble, do not fry too much;
- Now with a little more oil, add the tofu, until golden on all sides;
- Do the same procedure frying the meat, then sauté the onion and the goya, until slightly wilted, and sprinkle the miso paste on top;
- Then mix everything, and create your Chanpuru. (Mixed)
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