Photograph of the finished Goya champuru

Japan · Khổ qua xào đậu phụ trứng Okinawa

Goya champuru

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bitter melon Bitter melon 400 g
  • Photograph of Tofu Tofu 400 g
  • Photograph of Pork belly Pork belly 240 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Katsuobushi bonito flakes Katsuobushi bonito flakes 12 g
  • Photograph of Soy sauce Soy sauce 40 ml
  • Photograph of Salt Salt 4 g
  • Photograph of Oil Oil 40 ml
  • Photograph of Black pepper Black pepper 2 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut open the bitter gourd, remove the seeds, slice thinly, then toss with salt for 10 minutes and rinse to reduce bitterness.
  2. 2 Break the tofu into large pieces, pan-fry for 4 minutes until golden brown, then set aside.
  3. 3 Sauté the sliced pork belly until browned, then add the bitter melon and stir-fry for 3 minutes.
  4. 4 Return the tofu to the pan, season with soy sauce and pepper, and stir gently to prevent it from breaking apart.
  5. 5 Pour the beaten eggs around the pan, stir for 1 minute until the eggs are just cooked, then sprinkle with shredded tuna.
Start cooking