Goya Champuru

Crispy and bitter slices of bitter melon, seared tofu cubes, and tender strips of pork belly. The egg binds everything together while bonito flakes dance from the rising heat.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 819
• Protein: 41 g
• Carbs: 16 g
• Fat: 66 g

Ingredients

• 600 g firm tofu ( pressed and torn by hand )
• 300 g Pork belly ( thinly sliced )
• 4 piece Egg ( beaten )
• 2 tbsp Peanut oil
• 2 tbsp soy sauce
• 2 tbsp Sake or rice alcohol
• 2 tbsp mirin
• 2 tsp dashi stock ( powder or concentrate )
• 10 g bonito flakes
• 2 pinch Gray sea salt ( for degorging )
• 2 piece Goya (Bitter Melon) ( thinly sliced )

Instructions

1. Prepare the bitter melon

   Cut the goya in half, remove the seeds and white pith with a spoon. Slice into thin 3mm pieces. Sprinkle with sea salt and let sit for 10 minutes to reduce bitterness, then rinse and pat dry.

2. Sear the tofu

   Pat the firm tofu dry. Tear it by hand into 3cm chunks. In a wok with peanut oil, sear the tofu until a golden, firm crust forms on all sides. Set aside.

3. Sauté pork and goya

   In the same wok, sauté the pork belly until the fat becomes translucent. Add the goya slices. Stir-fry over high heat: the bitter melon should remain firm to the bite and keep its vibrant green color.

4. Deglaze and bind

   Add the tofu back in. Deglaze with the mixture of sake, mirin, soy sauce, and dashi. Pour in the beaten eggs. Stir gently until the egg coats the ingredients without becoming dry.

5. Finishing touches

   Serve immediately. Generously sprinkle with bonito flakes which will curl and move with the steam.

Chef's tips

• Don't overcook the goya: it must keep its vibrant color and crunch.
• Tofu must be thoroughly dried before searing to get a real crust without boiling.
• The egg should remain slightly soft to bind the ingredients without turning into a dry omelet.

Storage

Best eaten immediately. Reheating makes the bitter melon soft and less enjoyable.