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Master Goya Champuru, a savory Okinawan stir-fry with bitter melon, pork, tofu, and eggs. Enjoy this healthy Japanese dish with step-by-step tips.
Easy Goya Champuru (Okinawan Bitter Melon Stir-Fry) Recipe
Difficulty: ★★☆☆☆3
servings15
minutes10
minutesGoya Champuru Ingredients
1 whole goya (bitter melon) (about 8–12 inches / 20–30 cm)
Note: If you can’t find bitter melon, you might substitute zucchini for a milder flavor, though it won’t be the same as authentic goya.150 g pork (thinly sliced or cut into bite-size pieces)
Possible substitute: bacon, pork belly, or even Spam cubes if you want an Okinawan spin.200 g firm tofu (momen)
Substitute: Extra-firm tofu if firm tofu is unavailable.2 eggs (lightly beaten)
1 small pack katsuobushi (bonito flakes) (about 3–5 g)
- A. Seasonings
1 tablespoon sake (Japanese rice wine)
Substitute: Dry sherry or white wine1½ tablespoons soy sauce
Low-sodium soy sauce is okay if you’re watching sodium intake1 tablespoon oyster sauce
Optional substitute: Hoisin sauce or fish sauce (though flavor will differ)1 teaspoon dashi powder (Japanese soup stock)
Substitute: ½ teaspoon chicken bouillon or kombu powder for a similar umami- Additional Items
Salt (for soaking and salting bitter melon)
Black pepper (to season pork)
Flour or cornstarch (for coating pork)
Olive oil (for sautéing tofu)
Sesame oil (for stir-frying pork and goya)
Goya Champuru Directions
- Prep the Goya (Bitter Melon)
・Slice the bitter melon in half lengthwise and remove the seeds and inner white pith with a spoon.
・Cut into thin slices (about ¼ inch / 5–6 mm).
・Place the slices in a bowl, sprinkle with a little salt, and massage gently to help reduce bitterness.
・Then submerge them in lightly salted water for at least 10 minutes. Drain and rinse well to remove excess salt, then pat dry. - Prep the Tofu
・Cut the tofu into small blocks (about 1-inch cubes).
・Wrap them in 3–4 layers of paper towels.
・Microwave for roughly 1 minute at 600W to draw out excess moisture.
・This step prevents the tofu from turning soggy and helps it brown nicely. - Season the Pork
・Season the pork pieces with salt and black pepper.
・Lightly coat them with flour (or cornstarch). This helps seal in juices and prevents the meat from becoming tough. - Sauté the Tofu
Heat about 1 tablespoon of olive oil in a frying pan (medium-high heat).
Add the tofu blocks and cook until they develop a slight golden crust on at least one side.
Remove tofu from the pan and set aside. - Stir-Fry the Pork & Goya
・In the same pan, add about 1 tablespoon of sesame oil.
・Add the pork slices and sauté until lightly browned.
・Then add the drained and dried goya slices. Stir-fry together, making sure the bitter melon cooks evenly. It should still retain some crispness but lose much of its raw bitterness. - Combine Everything & Season
・Return the tofu to the pan with the pork and goya.
・Mix the seasonings (A) in a small bowl—sake, soy sauce, oyster sauce, and dashi powder—and pour over the stir-fry.
・Toss everything well to coat. - Add Eggs & Bonito Flakes
・Gently pour in the beaten eggs, stirring lightly so they cook into soft curds around the ingredients.
・Sprinkle the bonito flakes (katsuobushi) over the dish, letting them cling to the moist surfaces and impart extra umami.
Goya Champuru Notes
- ・Key to Less Bitterness:
Salting and soaking the bitter melon is crucial. The longer you soak (within reason), the milder the bitterness.
・Season to Taste:
Check the salt level after adding the soy sauce and oyster sauce. You can adjust by adding a splash of water if it’s too salty, or a bit more soy sauce if you crave extra savoriness.
・Ingredient Variations:
If you enjoy stronger flavors, you can add garlic or onions. Feel free to toss in carrots or bean sprouts for extra color and nutrients.
Enjoy your authentic Goya Champuru and discover why Okinawa’s flavorful and nutritious stir-fry is a favorite for both local residents and curious foodies worldwide!