Okinawa Goya Champuru (Bitter Melon Stir-Fry)

About This Recipe

Goya champuru is the soul food of Okinawa, a subtropical island with a unique culinary tradition. Goya (bitter melon) is stir-fried until just tender with silken tofu, thin egg slices, and often canned spam — a legacy of American military presence. Despite its humble ingredients, the dish is elevated by perfect timing, high heat, and the balance of bitter goya against rich tofu and savory spam. It's typically served over rice and is considered a health tonic due to goya's medicinal properties.

Ingredients

Serves 3

• 400 ggoya (bitter melon), sliced thinly
• 200 gsoft tofu, cut into bite-sized pieces
• 150 gcanned spam, sliced
• 2 largeeggs, beaten
• 2 tbspvegetable oil
• 2 tbspsoy sauce
• 1 tbspmirin
• 2 clovesgarlic, minced

Instructions

1. 1

   Prepare goya

   Slice goya in half lengthwise. Scoop out seeds and pith. Slice thinly into half-moons. Blanch in salted boiling water for 1 minute to reduce bitterness. Drain well.

2. 2

   Cook spam and eggs

   Heat 1 tbsp oil in a wok or large pan. Fry spam slices until edges are crispy. Remove. Push spam to sides, add beaten eggs, scramble until just set. Remove.

3. 3

   Stir-fry goya

   Add remaining oil. Stir-fry garlic for 10 seconds. Add goya and toss constantly for 3 minutes until just tender but still slightly crisp.

4. 4

   Combine

   Return spam and eggs to pan. Pour in soy sauce and mirin. Toss everything together for 1 minute until heated through.

5. 5

   Final touch

   Add tofu pieces gently, fold into the mixture without breaking. Serve immediately over steamed rice.

Variations

• •

  Use konnyaku (konjac) instead of spam for a vegetarian version

• •

  Add squid for seafood version

• •

  Use bitter melon leaves if you can find them

Storage

Best eaten immediately. Can be stored 1 day refrigerated, but texture deteriorates.

Frequently Asked Questions