Goya Champuru

Name: Goya Champuru
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 1 bitter melon ((8 oz, 227 g)); 1 tsp Diamond Crystal kosher salt ((for the bitter melon)); 14 oz medium-firm tofu (momen dofu); 6 slices sliced pork belly; 2 large eggs (50 g w/o shell); 2½ Tbsp neutral oil ((divided; to fry the tofu, bitter melon, and pork)); ¼ tsp Diamond Crystal kosher salt; ⅛ tsp freshly ground black pepper; 1 Tbsp soy sauce; 3 Tbsp katsuobushi (dried bonito flakes) ((I use 1 (3 g) packet and more for garnish)); ¼ cup boiling water ((4 Tbsp))

Okinawa's most iconic Goya Champuru is a bitter melon stir-fry with tofu, egg, and pork belly. This popular savory dish is a truly rustic yet well-balanced meal. You can serve it as your main entree with steamed rice and miso soup on the side.

⏱️ 40 menit 🔪 Persiapan: 20 menit 🔥 Masak: 20 menit 📊 Sedang ⭐ 4.8 (58) 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Foto: Just One Cookbook

Bahan-bahan

2 porsi

1 bitter melon ((8 oz, 227 g))
1 tsp Diamond Crystal kosher salt ((for the bitter melon))
14 oz medium-firm tofu (momen dofu)
6 slices sliced pork belly
2 large eggs (50 g w/o shell)
2½ Tbsp neutral oil ((divided; to fry the tofu, bitter melon, and pork))
¼ tsp Diamond Crystal kosher salt
⅛ tsp freshly ground black pepper
1 Tbsp soy sauce
3 Tbsp katsuobushi (dried bonito flakes) ((I use 1 (3 g) packet and more for garnish))
¼ cup boiling water ((4 Tbsp))

Langkah-langkah

Gather all the ingredients.
First, make the katsuo dashi. Add 3 Tbsp katsuobushi (dried bonito flakes) into a measuring cup and add ¼ cup boiling water. Let it steep until you’re ready to cook. Right before you start cooking, strain and remove the katsuobushi (you can reserve it to make Homemade Furikake Rice Seasoning). Tip: Alternately, you could use a dashi packet or dashi powder in a pinch or Vegan Dashi for vegan/vegetarian.
Cut 1 bitter melon in half lengthwise. Using a spoon, scrape out the seeds and inner white pith.
Thinly slice the bitter melon crosswise about ⅛ inch (3–4 mm) thick. Sprinkle 1 tsp Diamond Crystal kosher salt and toss well. Let stand for 10 minutes.
Meanwhile, wrap 14 oz medium-firm tofu (momen dofu) with a paper towel. Place a heavy flat object, like a cutting board, on top of the tofu to squeeze out the water. I use flat trays to sandwich the tofu and place a marble mortar on top.
After 10 minutes, quickly rinse the bitter melon with water and drain well. I use a salad spinner to get rid of the moisture easily.
Cut your 6 slices sliced pork belly into 1½-inch (3.8-cm) pieces.
Beat 2 large eggs (50 g w/o shell) in a medium bowl. Now, tear the drained tofu with your hands into bite-size pieces.
Heat a large frying pan and add 1 Tbsp neutral oil. Put the tofu in the pan.
Try not to touch the tofu frequently. Cook until the tofu is browned and the moisture has evaporated. Transfer to a plate.
Add 1 Tbsp oil to the same frying pan. Add the bitter melon and spread it out in the pan.
Sprinkle with 1 pinch kosher salt and stir-fry until almost cooked. Transfer to a plate.
Add ½ Tbsp oil to the pan and add the pork belly. Season with 1 pinch kosher salt and ⅛ tsp freshly ground black pepper. Stir-fry until nice and golden brown.
Add the bitter melon and the tofu back into the frying pan.
Add the katsuo dashi and 1 Tbsp soy sauce. Let the liquid evaporate while you toss to combine.
Taste the dish. Add kosher salt and freshly ground black pepper, if necessary. Use salt to enhance the flavor instead of adding soy sauce.
Add the beaten eggs to the frying pan and shake it to cook the egg. Once the egg is no longer runny, turn off the heat.
Transfer to a serving plate and sprinkle with more katsuobushi (bonito flakes). Enjoy!
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.