GOYA-CHAMPURU (Okinawa-style Stir-fried Bitter Melon & Tofu)

Regional Specialties
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When talking about Okinawa cuisine, we should not forget about Goya(bitter melon). And the most popular of all Goya dishes is definitely Goya-Champuru, stir-fried bitter melon. Champuru means “jumble” in the Okinawan dialect and the term is often used to refer to stir-fried dishes. The recipe varies depending on families and restaurants. It is also very common to use luncheon meet instead of pork belly. Use Extra vegetables like bean sprouts or carrots.

Also watch the YouTube recipe

2 Goya (bitter melon)
150g Firm tofu
200g Spam
1 bag bean sprouts
1 Egg
2 tsp Dashi powder
1/2 Tbsp Soy sauce
Salt and pepper to taste
2 Tbsp Vegetable oil
2 Tbsp Katsuobushi (dried Bonito flakes)

1. Cut the Goya in half lengthwise and cut off the ends. Scrape out the pith and seeds using a spoon. Then slice it into 5mm-thick pieces. Cut the firm tofu into bite-size pieces. Slice the spam into 5mm-thick strips.

2. Heat a wok and grease it up with the vegetable oil. Add the pieces of firm tofu and fry until golden brown on medium heat. Then take them out onto a plate and set aside.

3. Add the spam and sauté over medium heat until it slightly gets coloured. Add the sliced Goya and bean sprouts, then stir-fry for a few minutes over a high heat. Then put the tofu back in and keep stir-frying for a minute.

4. Add the Dashi powder, soy sauce, salt and pepper and toss them together on high heat. Pour the beaten egg and drop the heat to the lowest. Wait until the egg sets, then give it a stir.

5. Plate up the Goya-champuru and sprinkle over Katsuobushi.


  1. […] is the version 2 of my Goya-Champuru recipe. The notable difference between the first one and this is that I used pork belly instead of spam so that you can taste more umami from pork, and […]

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