Goya Chanpuru - A bitter dish from Okinawa

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Goya Chanpuru is a typical Okinawan dish that consists of a braised goya with pork and tofu. Not everyone likes it since goya is very bitter, much worse than eggplant.

Goya can be known in Brazil by the name of Nigauri, Nigagori, bitter melon or balsam pear. 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 cucurbitaceous plant (Momordica charantia), with eastern India and southern China as possible origins. Today it is widely cultivated all over the world precisely because of the value of its immature and bitter fruits.

In addition, Goya has many beneficial properties for those who consume it lowers blood sugar for diabetics, helps with digestive problems, is an anti-inflammatory, and even prevents cancer, among others. It is not for nothing that they say that one of the reasons for Okinawa's longevity is due to this cucumber. This recipe is still made up of pork that contains vitamin B6 and B12.

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Goya chanpuru - a bitter okinawan dish

Revenue by Goya Chanpuru

Ingredients:

  • 2 medium bitter gourds;
  • 2 eggs
  • 150g pork (can be bacon or ham, or even other meat.)
  • 200g of tofu;
  • 1 onion sliced;
  • 1 spoon of sake
  • 1 spoon of sugar
  • 2 spoons of miso
  • Soy sauce and seasoning to taste;
  • A little hondashi (fish stock powder)

Preparation:

  • Cut the Goya lengthwise, remove the seeds, wash well, and cut into small half-moon shapes.
  • Wrap the tofu in a paper towel. Place it on a plate and microwave for 2 to 5 minutes on high power. Remove the damp paper towel and wrap it in another dry one. Cut into 2 to 3 cm cubes.
  • Break the 2 eggs and beat gently.
  • Cut the pork or ham in strips.
  • In a bowl, mix the miso with sugar, sake, soy sauce, hondashi, and add water until it forms a paste that is neither thick nor runny;
  • Bring a large frying pan to high heat and heat with a little oil. Pour the eggs and make scrambled eggs, do not fry too much.
  • Now with a little more eye, add the tofu, until golden brown on all sides;
  • Do the same procedure by frying the meat, then sauté the onion and the goya, until slightly wilted, and throw the miso paste on top.
  • After mixing everything, create your Chanpuru. (Mixed)
Goya chanpuru - a bitter okinawan dish

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