Goya Chanpuru, Okinawan Cuisine - sake

Method

• First, prepare the sauce for goya chanpuru.
• Mix sake, soy sauce, mirin, salt,bonito stock all together.
• Hull the goya and cut it in the half lengthwise and take all seeds with a spoon or your fingers and discard them.
• Slice goya thin like the shape of letter C. Goya is a bitter melon.
• (If you do not like this bitterness, put the sliced goya in a water with salt and soak it for 10 minutes.
• I don't do this because I like this bitter taste)
• Wrap the extra firm tofu with 4 kitchen papers and microwave it for 1 minutes.
• This is for removing some of the water from the tofu so it makes a good crispy tofu.
• Prepare the bacon while microwaving the tofu.
• Cut the bacon in 5 cm length.
• Sprinkle salt and black paper on the sliced bacon
• Take the tofu out from the microwave and cut it into large cubes.
• Heat the large frying pan, add the olive oil, and cook the tofu till they brown.
• Remove the browned tofu from the pan.
• Put the sesame oil to the heated pan and add the bacon.
• Add the goya to the pan after the bacon is almost cooked.
• Mix well and continue stirring until the goya becomes wilted.
• Add the tofu and mix gently.
• Be careful not to scramble the tofu.
• Beat the eggs.
• Add the beaten egg and pour the sauce from step 1.
• When the egg is cooked, goya chanpuru is ready to be served!
• Add katsuobushi if you'd like!
• I always add one pack of katsuobushi to the goya chanpuru.
• This is available in an Asian market.
• Place the chanpuru on the plate and itadakimasu!