25-Minute Goya Champuru Recipe (One Trick Makes Bitter Melon Mild)

Описание: In this video, I'll show you how to make Goya Champuru, a popular Okinawan stir-fry packed with unique flavors and healthy benefits! I'll share my tried-and-true method for removing the bitterness from bitter melon while preserving its refreshing flavor. This simple yet authentic recipe will add an exciting Okinawan specialty to your weekly menu.

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📌 RECIPE DETAILS:
⏰ Time: 25 mins
👥 Servings: 2
🥕 Ingredients:
150 g Okinawan bitter melon (goya)
½ tsp salt
¼ tsp sugar
150 g thin sliced pork belly
1 pinch salt and pepper
200 g firm tofu
1 egg whisked
2 tsp soy sauce
1 tbsp bonito flakes (katsuobushi)
1 tbsp cooking oil

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❓ COMMON QUESTIONS
Q: What is goya?
A: Goya is the Okinawan name for the cucurbitaceous plant often known as bitter melon or bitter goard in English. In Japanese, it is known as both goya (ゴーヤー) and nigauri(苦瓜) which directly translates as bitter melon. This unique ingredient is primarily used as a vegetable in its green, unripe form.

Q: What is the meaning of champuru?
A: Champuru is an Okinawan word that means jumbled and is said to be derived from the Malay or Indonesian word campur. Champuru generally refers to stir-fried dishes containing several different ingredients, the most popular being goya champuru and māminā champuru (beansprouts).

Q: Where does goya come from?
A: It is believed that goya originated in Africa and spread across Asia. It is commonly used in East Asian, South Asian, and Southeast Asian cooking.

⏱ TIMESTAMPS
00:08 Preparing bitter melon
01:30 Prepping firm tofu
02:45 Cooking goya champuru

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Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.

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