Goya Champuru –Okinawan cuisine

Ingredients

[Serves 2]

01

Put dashi pack, water, and soy sauce in a pot and boil for 7 minutes to make a strong dashi. Then, remove the dashi packet.

02

Cut the goya in half, remove the seeds and pith, and slice into quarter inch pieces. *If you are concerned about bitterness, lightly salt and massage.

03

Cut the pork belly slices to your bite sized pieces.

04

Lightly squeeze the water from the firm tofu using paper towels. Then cut it into bite-sized pieces.

05

Crack the eggs into a bowl and beat well.

06

Heat a frying pan over medium heat, add oil, and stir-fry the goya and pork belly.

07

Add the firm tofu to the frying pan. Once well cooked, add the beaten eggs and mix together.

08

Once the egg is cooked, add the dashi from step 1 and continue cooking until it reduces.

09

Serve in bowls and sprinkle with bonito flakes as a finishing touch.

10

Enjoy.