Goya Chanpuru - A Bitter Dish from Okinawa

Goya Chanpuru is a classic dish from Okinawa. At its core, it is a stir-fry of goya with pork, tofu, and eggs. The bitter flavor is not for everyone, but that is also what makes the dish so recognizable.

In Brazil, goya may also be known as nigauri, nigagori, bitter melon, or momordica. The word chanpuru means mix, which fits the dish perfectly. It brings several simple ingredients together in one pan.

This vegetable is especially common in Japan during the summer and is valued for its strong, distinctive taste. If you want to soften the bitterness a little, salt the sliced goya and let it rest before cooking.

If you like Japanese home-style food, these other recipes also fit well:

• Okonomiyaki – Japanese Pancake – Curiosities and recipe
• Yokan – Japanese Seaweed Jelly Recipe
• 8 Soy Foods and Recipes from Japan

Recipe for Goya Chanpuru

This is a home-style dish, so the exact preparation can vary from house to house. The basic idea stays the same: combine bitter melon, tofu, egg, and meat in a hot pan.

Ingredients:

• 2 medium goyas or nigauri
• 2 eggs
• 150 g pork, or bacon, ham, or another meat
• 200 g tofu
• 1 onion, sliced
• 1 tablespoon sake
• 1 tablespoon sugar
• 2 tablespoons miso
• Soy sauce and seasoning to taste
• A little hondashi, or fish stock powder

Preparation method:

• Cut the goya lengthwise, remove the seeds, wash well, and slice into small half-moons.
• Wrap the tofu in paper towel, place it on a plate, and microwave it on high for 2 to 5 minutes. Remove the damp paper towel, wrap it in a dry one, and cut it into 2 to 3 cm cubes.
• Crack the eggs and beat them lightly.
• Cut the pork or ham into strips.
• In a bowl, mix miso, sugar, sake, soy sauce, hondashi, and a little water until it forms a smooth paste that is not too thick or too thin.
• Heat a large frying pan over high heat with a little oil. Add the eggs and scramble them gently.
• Add the tofu and cook until lightly browned on all sides.
• Fry the meat, then sauté the onion and the goya until slightly wilted. Pour the miso mixture over the top.
• Mix everything together well and serve the chanpuru hot.

People who enjoy bitter flavors usually understand why this dish is so loved in Okinawa. It is simple, filling, and shows how a few everyday ingredients can become something much more memorable together.