Goya Champuru with Canned Pork
The Okinawan home version uses canned pork instead of fresh. The can's salt and umami set the flavor fast in this pleasantly bitter stir-fry.
Ingredients
- Goya (bitter melon)1/2
- Shima-dofu (or firm tofu)1/2 block (about 150g)
- Canned luncheon meat (e.g. Spam)1/2 can (about 170g)
- Eggs2
- Vegetable oil1 tbsp
- Salt (to rub the goya)1/4 tsp
- Soy sauce1 tsp
- Dashi powder (granules)a little
- Peppera pinch
- Bonito flakesto taste
Directions
- Halve the goya lengthwise, scoop out the seeds and pith well with a spoon, and slice 3-4mm thick. Rub with salt, leave 10 minutes and squeeze out the water (this softens the bitterness).
- For firm tofu, wrap in paper towel and microwave (600W) for 2 minutes to drain (shima-dofu can be used as is). Cut the canned pork into 1cm batons.
- Heat oil in a pan, tear the tofu in by hand in large pieces, brown both sides and remove.
- In the same pan, fry the pork; once browned, add the goya and stir-fry over medium for 2 minutes.
- Return the tofu and season with soy sauce, dashi powder and pepper. The canned pork is salty, so taste before adding more.
- Pour in the beaten egg, stir in big strokes and turn off the heat while soft-set. Plate and top with bonito flakes.