Japanese cuisine · Vegetable Dishes

Goya Champuru

Bitter melon, firm tofu, and egg stir-fried in a hot pan – Okinawa's hearty everyday dish.

Ingredients · for 4 servings

• 1 bitter melon (goya, about 300g)
• 300g firm tofu
• 3 eggs
• 2 tbsp soy sauce
• 1 tbsp sake
• 2 tbsp sesame oil
• 1 handful bonito flakes
• Salt, pepper

Instructions

1. Weigh the tofu down with a plate and let it drain for 15 minutes, then break it into rough chunks – don't cut it, the rough edges pick up more seasoning.
2. Halve the bitter melon lengthwise, scrape out the soft core completely with a spoon, and slice the melon into 3mm thin half-moons.
3. Rub the slices with 1 tsp salt, let sit for 10 minutes, rinse briefly, and squeeze dry – this takes the sharpest edge off the goya's bitterness.
4. Heat the sesame oil until very hot in a large pan, fry the tofu for 4 minutes until golden at the edges, then push it to the side of the pan.
5. Fry the bitter melon alongside over high heat for 2–3 minutes, deglaze with the soy sauce and sake, and pour the beaten eggs over everything.
6. Toss everything together for just 1 minute, until the egg has just set, season with pepper, and serve immediately sprinkled with bonito flakes.