Goya is a Japanese –Ryukyu (Okinawa) name for bitter melon. It is a popular summer vegetable available everywhere in Japan as an Okinawan product, but it is also a favorite ingredient in the local cuisine of southern Kyushu, including Satsuma and Amami cuisine, and is often eaten boiled and dressed in Kyushu. It originates from tropical Asia, including India and Borneo. It came to Japan via China.
The vines and greens of Goya (bitter melon) grow relatively fast and are easy to grow even for gardening beginners. You see various households and shops in Japan plant and grow it as a green curtain to prevent the summer heat. A biofidelic method is utilized on a daily and seasonal basis.
Goya is also an Ayurvedic product with outstanding nutritional value containing vitamins C and E, dietary fiber, and beta-carotene, much more. However, it has a strong bitter taste, so it is recommended to remove the bitterness in advance with salt water before cooking. Here is the recipe for Goya Chanpuru – one of the most popular summer dishes from Okinawa, which is a mighty nutritious bitter melon stir-fry.
Goya Chanpuru
Ingredients:
• Bitter melon 3 persons 2 sticks
• 2 tsp salt to remove bitterness
• 300 g thinly sliced pork shoulder or SPAM
• onion(or spring onion)
• 1 large tsp soy sauce
• 1-2 large tsp sake
• dash of pepper and salt
• 3 eggs
• 2 tofu(kinugoshi cotton -firmer tofu)
• 3-4 tbsp olive oil or sesame oil
Seasoning flavor as follows :
• Koregusu : as needed
• 2 large tbsp sake
• 2 large tbsp soy sauce
(FYI : 1 large tbsp = 15 ml, 1 tsp = 5 ml)
Method :
1：Drain water out of tofu with kitchen paper or firmly press it with a wooden chopping board. Let it rest for approximately 15 mins. This makes tofu more dry and dense.
2：Cut Goya (bitter melon) in half lengthwise, remove seeds and guts with a spoon then slice into 5mm or thicker pieces as you prefer. Place in a bowl, add salt, and mix. Let it rest for approximately 15 mins and wash with water until all the salt is gone afterwards.
3 : Cut the pork into bite-sized pieces.
4 : Crack the egg into a separate bowl and mix.
5 : Heat the oil in a frying pan, add the tofu, and cook over medium heat, turning the tofu over until the surface turns to brown. Take the tofu out and put aside. If you prefer good golden, crunchy tofu, then, it is be suggested to use Bean-curt instead.
Tip (bit of cheating) from @iamcurator (Round Pattern) : adding mayonnaise for pan fly cooking enhance with flavor and firm texture since the chanpuru ingredients have more fluid.
6 : Heat sesame oil in the same frying pan, add Goya (bitter melon), and fry over medium heat until soft. Add the pork (or SPAM American canned processed meat) to stir-fry until the meat turns golden brown, then add the tofu.
7 : Pour in the egg and fry it until the egg is half-cooked. Mix everything together, add Sake and soy sauce, and place in a bowl to serve.
8 : Garnish (Bonito flakes and sliced Myoga or chives) and add Koregusu on your preference, ready to eat.
Koregusu is an awamori soaked Okinawa chili and salt. It is probably equivalent to tequila chili. This multi talented liquor seasoning goes well with multiple Okinawa dishes. Please be minded that this contains solid alcohol especially if you are underage or non alcoholic preference just in case.
Hope any of you enjoy the seasonal recipe. There is a good Minyo element of an electronic music album by Kasai called, J/P/N which goes well with summer time. Perhaps it is nice for cooking this Chanpuru stir fry. At last, Goya can be a rare vegetable in Europe and Northern America. There is a chance to find it at ethnic market or a bio grocery store.
Location Reference :
Hanatani Firm (Organic produce firm known for quality organic Goya) | ADDRESS : 2389Toyajo, Aza, Ishigaki, Okinawa, Japan
