"Goya Chanpuru" popular among Okinawan dishes. We explain delicious recipe that we are taught by Tamayoshi Sebun-san of popular store "Ryukyu Chinese TAMA" of Aoyama.
How about making Goya Chanpuru?
It is the seventh year since Okinawa Ryukyu Chinese TAMA, a restaurant with Okinawan food and Chinese food and wine, was born near Aoyama Gakuin University. It is crowded late at night, with a focus on creative professionals. "Goya Chanpuru is Kinpira, and everyone is open," laughs with the shopkeeper Tamayoshi Sebun. Certainly, for those who are thinking of giving up, it is an explanation that I can not immediately understand. In fact, the place where it is made and kept is called "Kinpira da".
"Goya chanpuru is always in the kitchen and is always made and kept in it. So Goya is not crispy and soft. It is soft. I'm giving up so much bitterness. How to make it It is similar to Kinpira.Kinpira will be fried and cooked at the beginning as well.Goya Chanpuru will eat even cold, but at our store, it will be served again with eggs and served. " 
Tamashiro Sebunsuke. My parents are from China and Okinawa, and are cooking based on the taste of my own home where both dishes are mixed.
Goya Chanpuru ingredients
Ingredients are bitter gourd and pork rong chon meat, island tofu, eggs. Ingredients like Okinawa support the taste with exquisite balance. Porklanchonmeat is a canned pork that was distributed by the US military during the American occupation. It is called "pork" in Okinawa, and it's a big success when it's put in fried vegetables, and it's a rice ball with grilled eggs. Island tofu is a tofu that is made by soaking soybeans in water and squeezing the mashed bean juice, and putting it on fire, and it has a salty taste because it uses seawater instead of bittern. Ordinary tofu is squeezed after simmering soy juice, but island tofu that uses raw soy juice contains protein about 1.5 times that of ordinary cotton tofu. It is heavier than it looks, because it has less moisture. 
Pork Chung Meat
Bitter bitter bitter gourds have ingredients that have a strong presence. Tamashiro said, "It is also a trick not to thin Goya too much." You also need a soft texture. An Okinawan family that always prepares food for people who stop by at home. When I make goya champles in the Okinawa style taught by Tamayoshi, it seems that the taste and culture that the land has grown can be felt in the dark. 
If all bitter gourd is taken, bitterness may be too low and it may be boring. When picking seeds, the trick is to leave a little cotton.
Goya Chanpuru recipe (how to make)
Procedure 1. Take the seeds of bitter gourd and slice thinly
Bitter gourd cuts the mouth and buttocks, divides it in half, and takes seeds with a spoon. Don't take all the cotton around the seeds and leave them in place. If you leave a lot of cotton, you will feel more bitter. Cut to a thickness of about 5 mm. If you make it too thin, you will lose crunchy while licking. I want to cut it into a thick, fluffy texture.
Step 2. Combine the ingredients separately
Cut pork meat into 1 cm square × 4 cm long. The brand "Tulip" used by Tamayoshis seems less salty than other brands. Island tofu also has a similar beater. Since the island tofu itself is salty, seasoning after this should be modest. If you can't get island tofu, you may want to use cotton tofu.
Step 3. Stir in the bitter gourd
At first, heat the bitter gourd with high heat and then slowly with medium heat. Take out the bitter gourd and fry the pork meat loin. Stir in the surface, fry in the image of the rice cake inside, take it out. Take out the island tofu as well, lightly browned on the surface. Combine everything together, grind the shredded pieces into small pieces, and add them together. 
Step 4. After putting together, let it sleep for a day
When all ingredients are mixed well, turn off the fire and spread in a flat container such as a bat. In TAMA, fans are turned to the vat to quickly take heat, put in storage containers and refrigerated. If you put Goya Champul in the refrigerator for 1 day, Goya becomes soft and soft, and it will have a texture of the image of a regular beet. This is the taste of Okinawa.
Step 5. Fry the eggs
Remove the bitter gourd from the refrigerator and bring it back to room temperature. Heat the salad oil in a wok and put the melted eggs from the pan skin to make a lightly baked egg. Add bitter gourd before the egg is too hard. The fire is already passing, so don't give up too much here, and the whole may be hot.
Step 6. Cook with eggs
In a fluffy fluffy egg, put Goya Chanpuru, and stir it quickly so that you can entangle with the egg. When the eggs and other ingredients are mixed well, season with salt, light soy sauce and sugar. The pork meat and tofu are already salty, so seasoning should be modest. Put it on a plate and put the chopsticks on it. 
The secret of Goya Chanpur of "Ryukyu Chinese TAMA"
"If you have a knack for this dish, you should make it quickly," said Tamayoshi. It is said, "It's quick," but the opposite is true.
"Goya champul is a completely different dish from stir-fried Chinese food. So I will lick it slowly and slowly." In Okinawa families, it is often said that rafute (boiled pork) is also prepared as a regular vegetable. 
"I have a lot of bitter gourd at the store at one time. I have 1.7 kg today. I can't do it at the same time, but I'm half-buffed, I use salad oil." At first the fire is high, but when the oil goes on all over the goya while returning from below, let's make a medium heat. If it becomes soft, grind the minced cut into pieces and sprinkle on the whole.
"Instead of putting in a soup stock, I will put a cut into a piece of bitter gourd." It is thanks to this cut into which the umami is felt. If you stir up further, the water will come out, and it will stick to the whole. Bitterness is reduced when you give up.
"Be careful, as the cut surface is easy to burn, it is ideal to cut it thick and leave it in a fluffy state when it's finished. There is a great success with this addition. Salt Lightly seasoned with sugar, pepper and pepper. " 
Pork clan chon meat combined with bitter gourd and island tofu are both essential ingredients of daily life in Okinawa. Porklandong meat often used at home is a brand called "Tulip". It is characterized by less saltiness than the brand "spam". Pork chow meat and island tofu are slowly fried separately. Pork radish meat is delicious when it is cooked. I will give up until the elasticity comes out. I also fry the island tofu to the extent that it burns around. Because the water content is very low, it is hard to break the form and is suitable for stir-fry.
Combine all the ingredients separately and put them together in a refrigerator for 1 day. When I put it for a day, I didn't have much image of fried food, and it was in the state of boiled without water. Mr. Tamayoshi stir-fry it with the eggs, season it with salt, thin-boiled soy sauce, and sugar, and put the chopsticks on the finish. 
The word chanpuru is the origin of the verb "Chanpur", which means to mix Indonesian Malay, and refers to a dish that mixes various materials. In addition, there is also a way of thinking that it always uses tofu, and stir-fry products that do not use tofu are called by other names such as Ilichy, Tashiya, Puttourou and so on. You can see that island tofu is important for stir-fry.
Okinawa is Japan's forefront if it stands toward Southeast Asia. Food also has a unique culture that allows us to feel exchanges with Southeast Asia. Good taste of Japanese and Asian cuisine. Okinawan cuisine speaks of the climate.
Wadon web editorial department. My motto is "I'm seriously stupid", and I am having fun with all sorts of dread and fun every day. https://note.mu/warakumagazine
