Recipe of Wolfgang Puck Goya Chanpuru, Okinawan Cuisine

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, goya chanpuru, okinawan cuisine. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Goya Chanpuru, Okinawan Cuisine is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Goya Chanpuru, Okinawan Cuisine is something which I’ve loved my whole life. They are fine and they look wonderful.

Goya chanpuru (ゴーヤチャンプルー) is another representative Okinawan dish along with rafute and Okinawa soba. The word "chanpuru" sounds similar to the Indonesian word "campur" which means mix/stir and indeed, goya chanpuru is a bitter melon stir fry dish. "Goya" means bitter melon in Okinawa dialect. Goya chanpuru is a cuisine of Okinawa, southern Japan and often eaten in summer season in Japan. Goya is a bitter melon with rich vitamin B and C.

To get started with this recipe, we must first prepare a few ingredients. You can have goya chanpuru, okinawan cuisine using 11 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Goya Chanpuru, Okinawan Cuisine:

1. Prepare 15 g sake (cooking alcohol or Japanese sake)
2. Take 25 g soy sauce
3. Take 1 Tablespoon Bonito stock (dashi)
4. Get 1 pinch salt
5. Take 15 g mirin
6. Take 15 g sesame oil
7. Get 1 Goya
8. Get 150 g bacon
9. Prepare 2 eggs
10. Get 1 extra firm tofu
11. Get Katuobushi, as needed

It's a stir fry made from bitter melon (super healthy for you), pork belly, tofu, and eggs. Cook each part separately and then combine them together with a miso-based sauce. So ono with a big bowl of rice! Chanpuru is a specialty of Japan's Okinawa region and is a stir-fried dish made with vibrant green goya, soy sauce, tofu, pork, and egg.

Instructions to make Goya Chanpuru, Okinawan Cuisine:

1. First, prepare the sauce for goya chanpuru. Mix sake, soy sauce, mirin, salt,bonito stock all together.
2. Hull the goya and cut it in the half lengthwise and take all seeds with a spoon or your fingers and discard them.
3. Slice goya thin like the shape of letter C. Goya is a bitter melon. (If you do not like this bitterness, put the sliced goya in a water with salt and soak it for 10 minutes. I don't do this because I like this bitter taste)
4. Wrap the extra firm tofu with 4 kitchen papers and microwave it for 1 minutes. This is for removing some of the water from the tofu so it makes a good crispy tofu.
5. Prepare the bacon while microwaving the tofu. Cut the bacon in 5 cm length.
6. Sprinkle salt and black paper on the sliced bacon
7. Take the tofu out from the microwave and cut it into large cubes.
8. Heat the large frying pan, add the olive oil, and cook the tofu till they brown.
9. Remove the browned tofu from the pan.
10. Put the sesame oil to the heated pan and add the bacon.
11. Add the goya to the pan after the bacon is almost cooked. Mix well and continue stirring until the goya becomes wilted.
12. Add the tofu and mix gently. Be careful not to scramble the tofu.
13. Beat the eggs.
14. Add the beaten egg and pour the sauce from step 1. When the egg is cooked, goya chanpuru is ready to be served!
15. Add katsuobushi if you'd like! I always add one pack of katsuobushi to the goya chanpuru. This is available in an Asian market.
16. Place the chanpuru on the plate and itadakimasu!

So ono with a big bowl of rice! Chanpuru is a specialty of Japan's Okinawa region and is a stir-fried dish made with vibrant green goya, soy sauce, tofu, pork, and egg. Goya Champuru (ゴーヤチャンプル) is a popular stir fry dish that came from the sunny island of Okinawa in southern Japan. Made with vibrant green bitter melon, tofu, pork belly, and egg, it is packed with protein and nutrients. Chanpurū (チャンプルー) is an Okinawan stir fry dish.

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