Chanpuru recipe: The Okinawan dish featuring the Goya!
Goya Chanpuru recipe: the Okinawan dish with an unconventional flavor! Here’s what it is about and how to cook it at home.
Okinawa. Sea, wild nature, oldest population in the world and delicious food. It would seem an exaggeration but actually there is some truth!
This set of islands is a small Japanese paradise that has always attracted scientists, eager to find a scientific reason for the presence of so many centenarians, and tourists, lovers of uncontaminated nature.
If this is not enough, also the gastronomy of this land is unique in its kind. Thanks to particular types of tubers (such as the Okinawan purple potato) and vegetables (such as the Goya), it is said that the population is fighting the difficult (if not impossible) fight against aging.
Whether it is true or not, it must be said that the products of this land are some of the richest in nutrients, and as a whole, they have made this country’s gastronomy a biodiversity of flavors and colors to try!
An example? In the previous article we talked about Goya, a kind of thick cucumber, with a more structured shape, characterize by an incredible source of antioxidants and other important nutrients.
As promised, here is a recipe (perhaps the most popular) that sees him as the protagonist.
Goya Chanpuru – ゴ ヤ チ ャ ン プ ル ー
The term Chanpuru comes from the Okinawan dialect, and can be translated as “something that is mixed”. It is a “stir fry” dish which involves the use of various ingredients including Goya and animal+ vegetable proteins.
Beside the Goya, which can be difficult to find in your area ( you can probably find it in and Asian supermarkets with the name “Bitter Melone”), the rest of the ingredients are very simple to recover!
- 1 Goya
- 1 tofu pack (も め ん と ふ – momento is the best）
- 4-5 slices of thickly cut bacon
- 2 eggs
- Olive oil (ideal sesame oil)
- Black pepper to flavor
- Soy sauce (1 tbsp – varies according to your taste) (I used Tamari for a gluten free recipe)
- Salt to taste
Preparation of ingredients
Goya: Start by cleaning the Goya. Cut it halfway along its length (see photo) and remove the seeds inside with the help of a spoon.
Cut it into slices (a little less than 1 cm thick) and sprinkle with salt.
Let it rest in salt for 25-30 minutes.
After this time, rinse it under abundant water and dry the slices with paper or a kitchen towel.
Bacon: Cut the bacon into small slices (to give you an idea, make them easy to grab with chopsticks);
Tofu: Drain the tofu from the excess water and wrap it in absorbent paper. Leave it wrapped for at least 5 minutes (in this way it will lose part of its moisture);
Eggs: Beat the eggs until they are perfectly blended.
In the pan…
In a pan, heat the spoon of oil.
Start by cooking the meat until it has released some of the fat and the surface is cooked.
Then insert the tofu. Break it roughly into several pieces and toss them in the same pan where your bacon is. In this way it will absorb the taste. Cook until the surface becomes slightly golden.
Remove meat and tofu and set aside.
In a second pan (or in the same pan, just remove the excess water that comes out of the tofu during cooking), add a tablespoon of oil and fry the slices of Goya until they are cooked (it takes a few minutes, check by testing them or by inserting the tip of a toothpick).
Add the rest of the ingredients, leaving the eggs last.
After 2 minutes of cooking in which the ingredients are blended, mixing their flavors, lower the heat to low and add the eggs and soy sauce (or Tamari). With the help of a spoon, continue to mix until egg are cooked.
Serve on a plate and sprinkle with some salt and pepper to taste!
Also ideal as an element of your Obento!