Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, goya chanpuru, okinawan cuisine. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Goya Chanpuru, Okinawan Cuisine is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Goya Chanpuru, Okinawan Cuisine is something which I’ve loved my whole life.
Goya (ゴーヤ) is an Okinawan dialect for Nigauri (にがうり). It's bitter melon or bitter gourd in English. As you can probably guess, bitter melon is Chanpurū (チャンプルー) refers to Okinawan stir fry dishes, meaning "something mixed" in Okinawan.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook goya chanpuru, okinawan cuisine using 11 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Goya Chanpuru, Okinawan Cuisine:
- Prepare 15 g sake (cooking alcohol or Japanese sake)
- Take 25 g soy sauce
- Take 1 Tablespoon Bonito stock (dashi)
- Get 1 pinch salt
- Make ready 15 g mirin
- Prepare 15 g sesame oil
- Make ready 1 Goya
- Get 150 g bacon
- Prepare 2 eggs
- Get 1 extra firm tofu
- Take Katuobushi, as needed
We are making an Okinawan dish Goya Chanpuru, which is a great recipe for hot summer days. Homepage > Recipes > Egg Recipes > Goya Chanpuru Recipe (Okinawan Bitter Melon Stir Fry with Pork and Tofu). (Redirected from Gōyā chanpurū). Chanpurū (チャンプルー) is an Okinawan stir fry dish. It is considered the representative dish of Okinawan cuisine.
Instructions to make Goya Chanpuru, Okinawan Cuisine:
- First, prepare the sauce for goya chanpuru. Mix sake, soy sauce, mirin, salt,bonito stock all together.
- Hull the goya and cut it in the half lengthwise and take all seeds with a spoon or your fingers and discard them.
- 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)
- 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.
- Prepare the bacon while microwaving the tofu. Cut the bacon in 5 cm length.
- Sprinkle salt and black paper on the sliced bacon
- Take the tofu out from the microwave and cut it into large cubes.
- Heat the large frying pan, add the olive oil, and cook the tofu till they brown.
- Remove the browned tofu from the pan.
- Put the sesame oil to the heated pan and add the bacon.
- Add the goya to the pan after the bacon is almost cooked. Mix well and continue stirring until the goya becomes wilted.
- Add the tofu and mix gently. Be careful not to scramble the tofu.
- Beat the eggs.
- Add the beaten egg and pour the sauce from step 1. When the egg is cooked, goya chanpuru is ready to be served!
- Add katsuobushi if you'd like! I always add one pack of katsuobushi to the goya chanpuru. This is available in an Asian market.
- Place the chanpuru on the plate and itadakimasu!
Chanpurū generally consists of tofu combined with some kind of vegetable, meat, or fish. The food of Okinawa is very much a meat-based cuisine, and pork is the most popular. Every part of the pig is used, from pig's feet and pig's ears to pork tripe. Stir-frying is a common cooking method, and Okinawan chanpuru is basically a stir-fry using some combination of tofu, goya, leeks and eggs. Goya Chanpuru is a famous traditional dish from Okinawa ( the southernmost prefecture of Japan).
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