Recipe of Favorite Goya Chanpuru, Okinawan Cuisine

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, goya chanpuru, okinawan cuisine. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Goya Chanpuru, Okinawan Cuisine is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Goya Chanpuru, Okinawan Cuisine is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook goya chanpuru, okinawan cuisine using 11 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Goya Chanpuru, Okinawan Cuisine:

1. Prepare 15 g sake (cooking alcohol or Japanese sake)
2. Take 25 g soy sauce
3. Make ready 1 Tablespoon Bonito stock (dashi)
4. Prepare 1 pinch salt
5. Get 15 g mirin
6. Prepare 15 g sesame oil
7. Get 1 Goya
8. Take 150 g bacon
9. Take 2 eggs
10. Get 1 extra firm tofu
11. Get Katuobushi, as needed

Instructions to make Goya Chanpuru, Okinawan Cuisine:

1. First, prepare the sauce for goya chanpuru. Mix sake, soy sauce, mirin, salt,bonito stock all together.
2. Hull the goya and cut it in the half lengthwise and take all seeds with a spoon or your fingers and discard them.
3. Slice goya thin like the shape of letter C. Goya is a bitter melon. (If you do not like this bitterness, put the sliced goya in a water with salt and soak it for 10 minutes. I don't do this because I like this bitter taste)
4. Wrap the extra firm tofu with 4 kitchen papers and microwave it for 1 minutes. This is for removing some of the water from the tofu so it makes a good crispy tofu.
5. Prepare the bacon while microwaving the tofu. Cut the bacon in 5 cm length.
6. Sprinkle salt and black paper on the sliced bacon
7. Take the tofu out from the microwave and cut it into large cubes.
8. Heat the large frying pan, add the olive oil, and cook the tofu till they brown.
9. Remove the browned tofu from the pan.
10. Put the sesame oil to the heated pan and add the bacon.
11. Add the goya to the pan after the bacon is almost cooked. Mix well and continue stirring until the goya becomes wilted.
12. Add the tofu and mix gently. Be careful not to scramble the tofu.
13. Beat the eggs.
14. Add the beaten egg and pour the sauce from step 1. When the egg is cooked, goya chanpuru is ready to be served!
15. Add katsuobushi if you'd like! I always add one pack of katsuobushi to the goya chanpuru. This is available in an Asian market.
16. Place the chanpuru on the plate and itadakimasu!

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