Goya Champuru recipe

This is one of the most traditional recipes in the Okinawan archipelago.


— 1 goya (Japanese bitter gourd), as a replacement you can use courgette 

— 1 block cotton tofu, drained

— 200 grams of thinly sliced pork

—2 beaten eggs

—2 tsp of soy sauce

—2 tsp of sake

—Katsuobushi (It’s ok if you don’t have it!)

—Salt and pepper

  • Sesame or olive oil
This is how goya looks like after being cut. It should rest with salty water for a while before cooking to reduce part of its the bitterness.

How to Make It

  • Cut the goya in half lengthwise and remove all the seeds inside. If you are using courgette skip this step.
  • Thinly slices the goya or courgette and sprinkle with salt.

— Wash the slices and drain well.

— Heat one tbsp. of sesame or olive oil and stir fry the pork, seasoning it with salt and pepper.

—Add the goya or courgette slices and cook until softened.

—Add the tofu.

—Keep frying the tofu and add the sake.

  • Finally, pour the beaten eggs over and stir quickly until just set. 
  • Finish by seasoning with soy sauce.

— To serve sprinkle with katsuobushi (Fermented bonito flakes) if you can find them. If not, you can substitute it with nori seaweed. 

This is how it looks like without the katsuboshi. Both styles are considered to be correct recipies by the okinawans.
Final look of my homemade goya champuru, notice the katsuobushi on top.

Happy cooking!

Ikigai, The Japanese Secret to a Long and Happy Life: https://www.amazon.com/Ikigai-Japanese-Secret-Long-Happy/dp/0143130722/