Okinawan Stir-Fried Ham and Bitter Melon (Goya Champuru)
A savory Okinawan stir-fry balancing salty ham, crisp bitter melon, and soft scrambled eggs.
Recipe Author
Riff Kitchen@riffkitchen
JapaneseDinnerPork
Okinawan Stir-Fried Ham and Bitter Melon (Goya Champuru)
A savory Okinawan stir-fry balancing salty ham, crisp bitter melon, and soft scrambled eggs.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 15 prep · 10 cook
- 25 min
- servings
- 2
- effort
- Medium
Chef's note
The saltiness of the ham perfectly cuts through the distinct bitterness of the melon for a deeply satisfying weeknight meal.
Method
8 steps · tap one to tick it off
Tips
Salt the bitter melon first. Toss the slices with salt, leave them 10 minutes and squeeze them dry. It draws out water and some of the bitterness.
Use firm tofu, not silken. Silken or soft tofu falls apart when torn and seared. Firm tofu browns and holds its chunks.
Let the eggs set before folding. Leave them in the well for a few seconds so they form soft curds, then fold. Stirred at once, they coat everything in a thin scramble.
Swaps
No dashi powder? A splash more soy sauce with a pinch of sugar. The dish loses its smoky fish note.
No firm tofu? Extra-firm tofu, which needs less pressing and browns faster.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: Not worth freezing: the tofu turns spongy and the bitter melon and egg go watery.
Reheat: In a skillet over medium heat with a splash of water, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
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Chef's note
The saltiness of the ham perfectly cuts through the distinct bitterness of the melon for a deeply satisfying weeknight meal.
Instructions
Follow the steps to perfection.
Tips
Salt the bitter melon first. Toss the slices with salt, leave them 10 minutes and squeeze them dry. It draws out water and some of the bitterness.
Use firm tofu, not silken. Silken or soft tofu falls apart when torn and seared. Firm tofu browns and holds its chunks.
Let the eggs set before folding. Leave them in the well for a few seconds so they form soft curds, then fold. Stirred at once, they coat everything in a thin scramble.
Swaps
No dashi powder? A splash more soy sauce with a pinch of sugar. The dish loses its smoky fish note.
No firm tofu? Extra-firm tofu, which needs less pressing and browns faster.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: Not worth freezing: the tofu turns spongy and the bitter melon and egg go watery.
Reheat: In a skillet over medium heat with a splash of water, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix