Japanese Bitter Gourd Stir-fry

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Japanese Bitter Gourd Stir-Fry (Goya Chanpuru)

Goya chanpuru is a vibrant Okinawan dish starring crunchy sliced bitter gourd sautéed with tofu, thinly sliced pork and soft-scrambled eggs, seasoned with dashi for a savoury umami dimension. The balance of bitter, salty, and umami flavours makes every bite enjoyable and satisfying!
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Course: Main Course
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 1 bitter gourd cut into 5mm slices
  • 200 grams thinly sliced pork belly substitute with bacon or ham
  • 1 block medium/firm tofu (100g-200g) sliced into 2-3cm cubes
  • 2 eggs beaten
  • 1 tsp bonito dashi stock powder substitute with 1 tbsp bonito flakes
  • 1 tsp salt adjust to taste, omit if using bacon or ham
  • 2 tsp cooking oil sesame oil is recommended for this dish

Method
 

  1. Cut the bitter gourd in half lengthways and scoop out the pith and seeds with a spoon to discard.
  2. Slice each half of the bitter gourd into thin 5mm slices. Place in a bowl with 1 tsp of salt and toss to coat. Set aside for 10 minutes, then rinse and drain well to remove excess bitterness.
  3. Beat two eggs in a separate bowl and set aside.
  4. Drain and rinse the tofu. Pat dry with a paper towel and cut into 2-3cm size cubes.
  5. Cut the pork belly slices into smaller 2-3cm wide pieces.
  6. Add sesame oil to a frying pan and heat over medium heat. Add in the tofu cubes and stir fry for 5 minutes while turning so that the tofu starts to brown on the sides. Once golden, set the tofu aside in a separate bowl.
  7. To the same frying pan, add in the pork belly slices and stir fry for a couple of minutes until almost fully cooked through.
  8. Add in the drained bitter gourd slices and stir fry for a few minutes until they start to soften slightly.
  9. Mix in 1 tsp of dashi stock powder and salt to taste until evenly coated.
  10. Add in the cooked tofu cubes and gently stir through.
  11. Pour the whisked egg into the pan and let sit for 15 seconds until the egg starts cooking. Gently mix or toss (without breaking the tofu) until the egg is fully cooked.
  12. Sprinkle over bonito flakes (if using) before turning off the heat.
  13. Serve while hot on its own or enjoy with rice.

Notes

  1. Bonito stock powder packets are a staple in Japanese cooking and can be found at Asian supermarkets or you may find it in the international section of your supermarket in a box that looks like this:
  2. Alternatively, you can look for dried bonito flakes and add them straight into the dish or make your own dashi stock by steeping 3 tbsp of flakes into 1/4 cup of hot water. Strain the flakes and pour in the liquid stock plus 2 tsp of soy sauce in the pan after the tofu and before the eggs are added. Let the liquid evaporate before adding in the eggs.