How to Prepare Homemade I Learned this Goya Chanpuru from My Okinawan Husband
Hello everybody, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Super Quick Homemade I Learned this Goya Chanpuru from My Okinawan Husband. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from I Learned this Goya Chanpuru from My Okinawan Husband, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare I Learned this Goya Chanpuru from My Okinawan Husband delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make I Learned this Goya Chanpuru from My Okinawan Husband is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to prepare a few ingredients. You can have I Learned this Goya Chanpuru from My Okinawan Husband using 9 ingredients and 7 steps. Here is how you cook it.
My husband always says my cooking is delicious, but goya chanpuruu is the one exception. When we were newlyweds, he kept on saying, "It's not supposed to be like that!" The 2nd year we were married, he said, "It's better than last year!" Last year he said, "You're getting better every year!" And this year he finally says, "It's seriously good!" Yay!
Dissolve the miso in the cooking sake, then pour into pan (the miso is the defining flavor of this dish).
I recommend using a wooden spatula rather than cooking chopsticks to stir-fry.
By removing all the white inner parts and par-boiling the bitter gourd, you can remove most of the bitterness.
If using small or medium sized eggs, use 2. For 2 to 3 servings. Recipe by Nyankochansan
Ingredients and spices that need to be Prepare to make I Learned this Goya Chanpuru from My Okinawan Husband:
- 80 to 100 grams Pork
- 1 Bitter melon
- 300 grams Tofu (firm)
- 1 large Beaten egg
- 1 dash Dashi stock granules
- 1 tsp ＊Miso
- 2 tsp ＊Cooking sake
- 2 tbsp Soy sauce
- 1 Bonito flakes
Steps to make I Learned this Goya Chanpuru from My Okinawan Husband
- Cut the bitter gourd in half lengthwise, and scrape out the white fluffy pith with a spoon. Slice into half-moon slices about 5 mm thick. Bring water to a boil in a pan, and briskly parboil the sliced bitter melon.
- Drain the boiled bitter melon well. Heat oil in the pan and stir-fry the pork. When it's about halfway cooked, add the bitter melon and stir-fry.
- When the bitter melon has wilted, add the tofu, miso, and cooking sake. Mix and stir-fry while lightly breaking up the tofu.
- Pour in the beaten egg. When it's soft-set, mix it in. Add the dashi stock granules and drizzle in the soy sauce. Sprinkle on bonito flakes and it's done.
- In Okinawa, they have a type of tofu called shima-dofu (island tofu) which is perfect for stir fries. It's hard to obtain outside Okinawa, so use firm tofu.
- My husband's parents make this a lot with Spam rather than pork. I used coarsely chopped pork offcuts this time, but I also recommend using pork belly slices.
- I don't like the unique bitterness of bitter melon too much so I parboil it in Step 1, but if you like the bitterness, you can omit that step!
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