Goya Chanpuru

Try this Okinawan summer favorite — Goya Chanpuru, a colorful stir-fry featuring the vibrant green bitter melon (goya). Originating from the sunny island of Okinawa, Japan’s southernmost prefecture, this dish combines goya, soy sauce, tofu, pork, and eggs into a nutritious and energizing meal. It’s the perfect way to beat the Okinawan summer heat, fight off late-summer fatigue, and recharge for the autumn season.

Ingredients:
• 1 goya (bitter melon / karela)
• 1 tsp salt
• 1 block tofu
• 100–200 g sliced pork (or ½–1 can of luncheon meat)
• 2–3 eggs
• 1 tsp sesame oil
• 1 tsp dashi granules
• 2 tsp sake
• 1 tsp soy sauce
• bonito flakes
• mayonnaise

Preparation:
Slice the goya in half lengthwise. Scoop out the seeds and the white spongy core with a spoon, then cut into thin slices. Sprinkle with 1 teaspoon of salt and let sit for 5 minutes.

Drain the tofu and pat it dry with a kitchen towel. Wrap it in a towel and place a flat, heavy object (like a cutting board) on top to press out excess water. Then microwave it for 3–4 minutes at 500 W. Cut the pork into rectangular strips.

Heat sesame oil in a frying pan, crumble the tofu by hand, and stir-fry until golden and most of the moisture has evaporated. Transfer to a plate and set aside.

Rinse the goya, then add it to the pan with the pork. Cook until both are heated through, then return the tofu to the pan. Sprinkle in the dashi granules, add sake and soy sauce, and mix well.

In a separate bowl, beat the eggs (add a pinch of salt if desired) and pour them into the pan. Cook until the eggs are just set. Taste your goya chanpuru and adjust seasoning with more soy sauce or dashi if needed.

Serve on a plate and garnish with mayonnaise and bonito flakes.

Tips:
• Goya has a pleasant but mildly bitter flavor. If you’re sensitive to bitterness, briefly blanch the goya slices in hot water for 30 seconds before stir-frying — this reduces the sharpness. A touch of oyster sauce can also mellow the taste.

• Goya (bitter melon) goes by many names around the world: karela, karavella, kugua, korola, cerasee, kudret narı, and more. It’s popular across the Middle East, Africa, Asia, Southeast Asia, the Caribbean, and South America — so you can usually find it in Asian or international grocery stores. It’s also used in Ayurvedic medicine, so you may spot it in health food shops as well.