Okinawan Goya (Bitter melon) Champuru
One of the most popular Okinawan dishes. A simple and easy comfort one-dish-meal, combines pork, bitter melon, tofu and eggs in a tasty sauce.
1 large bitter melon (goya) salt as needed 1 (10-12 oz.) blk. firm tofu, drained, crumbled 1/4 lb pork, thinly sliced salt, white pepper as needed 2 TB vegetable oil 2 large eggs, beaten 2 tsp. Aloha shoyu 2 tsp. sake 1 tsp. hondashi
To prepare bitter melon: Slice bitter melon in half lengthwise. Remove seeds with a spoon. Slice thinly into ¼-inch pieces. Transfer into a mixing bowl. Sprinkle salt over slices. Set aside 15-20 minutes. Wash slices and drain well. Squeeze to remove any excess water.
Season pork with salt and pepper. In a skillet over medium heat; saute pork until browned. Add bitter melon and cook until softened. Add tofu, soy sauce, sake and hondashi. Stirring to warm through. Add beaten eggs; stirring until just cooked through. Taste for seasoning; adding salt and pepper as needed. Serves 3-4.