---
title: Goya chanpuru
url: https://karigurashijourney.com/en/notes/goya-chanpuru/
lang: en
journey: https://karigurashijourney.com/en/episodes/okinawa-kominka/
---

# Goya chanpuru

Cook the local flavors once more　/　Motobu, Okinawa

Chanpuru, Okinawa's everyday stir-fry, combines seared island tofu with seasonal vegetables, and goya chanpuru is its best-known form. Frying the bitter melon with tofu and egg softens its bitterness, and Okinawa's firm tofu holds up well in the pan. Long valued as a dish to ward off summer fatigue, it is now served year-round in homes and diners, since improved varieties of goya are available in every season. Canned pork is sometimes used in place of fresh pork.

## Ingredients

- Bitter melon (goya)
- Island tofu
- Pork
- Egg
- Bonito flakes

## How I made it

1. Slice the bitter melon thin
2. Tear the island tofu by hand and brown it in an iron pan
3. Stir-fry the bitter melon and pork, then fold in beaten egg
4. Plate it and top with bonito flakes

## This moment in the journey: Goya chanpuru

Dinner would be Okinawan home cooking, and that has to mean goya chanpuru. I sliced the bitter melon thin, tore the firm island tofu into chunks by hand, and browned it in an iron pan.

Chanpuru is a stir-fry of seared island tofu and vegetables, originally a home dish made from cheap, easy-to-find ingredients. I added pork, then folded in beaten egg. I'm sure every family has its own delicious version.

![Chanpuru of bitter melon, pork and egg](https://karigurashijourney.com/img/okinawa-kominka/s74-1200.jpg)
- Sources: https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/47_11_okinawa.html

Read this scene in the full journey: https://karigurashijourney.com/en/episodes/okinawa-kominka/