How to Cook Goya Champuru with Chicken | Okinawan Bitter Melon Recipe

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers a firmer texture and is higher in protein.

pork

🥗Healthier: chicken breast

💰Cheaper: ground turkey

Ground turkey is more affordable and lower in fat.

Cut the goya in half and remove the ends.

Slice the goya in half down the middle and remove the pith and seeds with a spoon.

Cut the goya into small pieces, about a quarter of an inch or a centimeter wide.

Slice the onion and set aside.

Prepare the chicken breast by removing excess pieces and skin, then cut against the grain into small bite-sized pieces.

Marinate the chicken with soy sauce, rice wine sake, sesame oil, and about a tablespoon of katakuriko.

Cover the marinated chicken and set aside.

Heat oil in a pan until hot.

Stir-fry the tofu until browned on each side, then set aside.

Beat the eggs and scramble them in the pan, then set aside.

Stir-fry the marinated chicken in the hot pan until browned.

Add the goya and stir-fry until soft, adding onions and bean sprouts to speed up cooking.

Sprinkle in dashi and a little cooking rice wine and oyster sauce, then cover and cook for about five minutes.

Taste the goya to check if the bitterness has cooked away, then add the scrambled eggs and tofu back into the pan and stir to combine.

Serve the goya champuru topped with katsuobushi.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens