Easy Goya Champuru (Okinawan Stir Fry)

Easy Goya Champuru (Okinawan Stir Fry)

Delicious with the dashi and oyster sauce seasoning The tofu will come out very fluffy, so long as you don't let it crumble or over-cook.


Bitter melon
Thinly sliced pork
100 g
1 block
Olive oil
1 to 2 tablespoons
Sesame oil
1 tablespoon
Oyster sauce
1 tablespoon
Soy sauce
1 teaspoon
Bonito flakes
to taste
1 teaspoon
Dashi stock (powder)
1 scant teaspoon


1. Cut the bitter melon in half lengthwise and take out the seeds. The pith can be eaten, but scoop them out if you don't like it.
2. Cut into about 3 to 5 mm thick half-moons and sprinkle with salt.
3. Wrap the tofu block in a paper towel and microwave for about 1 minute at 600 W and drain.
4. Coat the pork with flour.
5. Combine the eggs and dashi stock in a bowl and mix.
6. Heat olive oil in a frying pan and add the tofu. Once it browns, flip it over and roughly crumble into pieces with a wooden spatula.
7. Add the pork, bitter melon in that order and stir fry for about 1 minute over medium heat. Drizzle the sesame oil over it.
8. Add the beaten egg mixture from Step 5 and mix 2 to 3 times. Add the oyster sauce and soy sauce, mix lightly and serve on a plate.
9. Sprinkling lots of bonito flakes makes it really yummy.

Story Behind this Recipe

I tried to recreate a bitter melon champuru I had at an Okinawan restaurant.