Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, i learned this goya chanpuru from my okinawan husband. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
I Learned this Goya Chanpuru from My Okinawan Husband is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. I Learned this Goya Chanpuru from My Okinawan Husband is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook i learned this goya chanpuru from my okinawan husband using 9 ingredients and 7 steps. Here is how you cook that.
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The ingredients needed to make I Learned this Goya Chanpuru from My Okinawan Husband:
- Make ready 80 to 100 grams Pork
- Take 1 Bitter melon
- Make ready 300 grams Tofu (firm)
- Make ready 1 large Beaten egg
- Make ready 1 dash Dashi stock granules
- Get 1 tsp ＊Miso
- Prepare 2 tsp ＊Cooking sake
- Make ready 2 tbsp Soy sauce
- Prepare 1 Bonito flakes
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Steps to make I Learned this Goya Chanpuru from My Okinawan Husband:
- Cut the bitter gourd in half lengthwise, and scrape out the white fluffy pith with a spoon. Slice into half-moon slices about 5 mm thick. Bring water to a boil in a pan, and briskly parboil the sliced bitter melon.
- Drain the boiled bitter melon well. Heat oil in the pan and stir-fry the pork. When it's about halfway cooked, add the bitter melon and stir-fry.
- When the bitter melon has wilted, add the tofu, miso, and cooking sake. Mix and stir-fry while lightly breaking up the tofu.
- Pour in the beaten egg. When it's soft-set, mix it in. Add the dashi stock granules and drizzle in the soy sauce. Sprinkle on bonito flakes and it's done.
- In Okinawa, they have a type of tofu called shima-dofu (island tofu) which is perfect for stir fries. It's hard to obtain outside Okinawa, so use firm tofu.
- My husband's parents make this a lot with Spam rather than pork. I used coarsely chopped pork offcuts this time, but I also recommend using pork belly slices.
- I don't like the unique bitterness of bitter melon too much so I parboil it in Step 1, but if you like the bitterness, you can omit that step!
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