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Goya Champuru.JPG
Goya Champuru (Bitter Melon with tofu and eggs)
In this class, we'll be making two classic Okinawan dishes.
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Recipe - Foodland Waipio
Goya Champuru.JPG
Goya Champuru (Bitter Melon with tofu and eggs)
000
Ingredients
Small Bitter Melons, 2 Melons
Salt, 2 Tablespoons
Extra-Firm Tofu, 7 oz.
Vegetable Oil, 1 Tablespoon
Dashi or Chicken Stock, 1/3 Cup
Shoyu, 1 Tablespoon
Large Eggs, 2 Eggs
Bonito Flakes, 1/4 Cup
Directions

Goya Champuru (Bittermelon with tofu and eggs)

Ingredients (serves 4)

  • 2 small bitter melons
  • 2 tablespoons salt
  • 7 oz. extra-firm tofu
  • 1 tablespoon vegetable oil
  • 1/3 cup dashi or chicken stock
  • 1 tablespoon shoyu
  • 2 large eggs, lightly beaten
  • 1/4 cup bonito flakes

Directions

  1. Cut each bitter melon in half lengthwise and, using a spoon, scrape out discard the seeds white pith. Slice the bitter melons crosswise into 1/4 inch thick half moons and transfer to a medium bowl. Add the salt, toss until evenly combined, and let stand for 20 minutes.
  2. Squeeze the bitter melon to release as much liquid as possible, then, using your hands, crumble the tofu into 1-inch pieces into a large bowl.
  3. In a 12-inch skillet, heat the oil over high. Add the bitter melon and cook, undisturbed, for 5 minutes, allowing the melon to caramelize. Add the tofu along with the dashi and shoyu and cook until the liquid has almost completely evaporated, about 1 minute.
  4. Pour in the eggs and cook, stirring to break up the curds, until the eggs are just cooked. Remove the skillet from the heat and place onto a serving platter. Sprinkle with bonito flakes and serve.

Note: To add more richness to the dish, you may add in 1/4 lb sliced pork belly with the bitter melon step.

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Prep Time
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Cook Time
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Servings

Shop Ingredients

Makes 0 servings
Small Bitter Melons, 2 Melons
an image
Bittermelon, 0.45 Pound
Maika`i Member Price
$2.25 avg/ea was $2.65 avg/ea$4.99/lb
Salt, 2 Tablespoons
an image
Morton Salt, 26 Ounce
Maika`i Member Price
$2.79 was $3.49$0.11/oz
Extra-Firm Tofu, 7 oz.
an image
House Foods Tofu, Extra Firm, 12 Ounce
$3.29$0.27/oz
Vegetable Oil, 1 Tablespoon
an image
Wesson Vegetable Oil, 48 Ounce
Maika`i Member Price
$6.49 was $9.49$0.14/oz
Dashi or Chicken Stock, 1/3 Cup
an image
Wel Pac Katsuo Dashi No Moto, 1.75 Ounce
$2.69$1.54/oz
Shoyu, 1 Tablespoon
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Yamasa Soy Sauce, 34 Ounce
Maika`i Member Price
$4.99 was $6.49$0.15/oz
Large Eggs, 2 Eggs
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Horizon Organic Omega-3 Eggs, XL, 12 Each
Maika`i Member Price
$8.99 was $11.49$0.75 each
Bonito Flakes, 1/4 Cup
Not Available

Directions

Goya Champuru (Bittermelon with tofu and eggs)

Ingredients (serves 4)

  • 2 small bitter melons
  • 2 tablespoons salt
  • 7 oz. extra-firm tofu
  • 1 tablespoon vegetable oil
  • 1/3 cup dashi or chicken stock
  • 1 tablespoon shoyu
  • 2 large eggs, lightly beaten
  • 1/4 cup bonito flakes

Directions

  1. Cut each bitter melon in half lengthwise and, using a spoon, scrape out discard the seeds white pith. Slice the bitter melons crosswise into 1/4 inch thick half moons and transfer to a medium bowl. Add the salt, toss until evenly combined, and let stand for 20 minutes.
  2. Squeeze the bitter melon to release as much liquid as possible, then, using your hands, crumble the tofu into 1-inch pieces into a large bowl.
  3. In a 12-inch skillet, heat the oil over high. Add the bitter melon and cook, undisturbed, for 5 minutes, allowing the melon to caramelize. Add the tofu along with the dashi and shoyu and cook until the liquid has almost completely evaporated, about 1 minute.
  4. Pour in the eggs and cook, stirring to break up the curds, until the eggs are just cooked. Remove the skillet from the heat and place onto a serving platter. Sprinkle with bonito flakes and serve.

Note: To add more richness to the dish, you may add in 1/4 lb sliced pork belly with the bitter melon step.