Recipe of Homemade I Learned this Goya Chanpuru from My Okinawan Husband

Hey everyone, it's Drew, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Recipe of Favorite I Learned this Goya Chanpuru from My Okinawan Husband. One of my favorites. This time, I am going to make it a bit tasty. This will be really 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 must first 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 can achieve that.

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 Make ready to make I Learned this Goya Chanpuru from My Okinawan Husband:

1. 80 to 100 grams Pork
2. 1 Bitter melon
3. 300 grams Tofu (firm)
4. 1 large Beaten egg
5. 1 dash Dashi stock granules
6. 1 tsp ＊Miso
7. 2 tsp ＊Cooking sake
8. 2 tbsp Soy sauce
9. 1 Bonito flakes

Instructions to make to make I Learned this Goya Chanpuru from My Okinawan Husband

1. 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.
2. 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.
3. When the bitter melon has wilted, add the tofu, miso, and cooking sake. Mix and stir-fry while lightly breaking up the tofu.
4. 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.
5. 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.
6. 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.
7. 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!

While that is by no means the end all be all guide to cooking fast and simple lunches it is good food for thought. The stark reality is that will get your creative juices flowing so you could prepare wonderful lunches for your family without needing to accomplish too horribly much heavy cooking at the approach.

So that is going to wrap it up for this exceptional food Simple Way to Prepare Quick I Learned this Goya Chanpuru from My Okinawan Husband. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!