Goya Champuru (Bitter Melon With Tofu And Eggs)

September 9, 2021 / By Foodland

Goya Champuru (Bitter Melon With Tofu And Eggs)

In episode 34 of Home Cooking with Foodland, Chef Keoni uses bitter melon in a classic Okinawan dish with tofu and eggs and topped with bonito flakes.
Course Side Dish
Cuisine Tofu
Servings 4 Servings


  • 2 small bitter melons
  • 2 tablespoons Salt
  • 7 ounces extra-firm tofu
  • 1 tablespoon vegetable oil
  • 1/3 cups dashi or chicken stock
  • 1 tablespoon shoyu
  • 2 large eggs(lightly beaten)
  • 0.25 cup bonito flakes


  1. Cut each bitter melon in half lengthwise and, using a spoon, scrape out and discard the seeds and white pith. Slice the bitter melons crosswise into 1⁄4-inch-thick half-moons and transfer to a medium bowl. Add the salt, toss until evenly combined, and let stand for 20 minutes.
  2. Squeeze the bitter melon to release as much liquid as possible, then transfer to a colander and rinse vigorously under cold running water. Squeeze again to drain any liquid, and pat dry with paper towels.
  3. Dry the tofu with paper towels, trying to remove as much liquid as possible, then, using your hands, crumble the tofu into 1-inch pieces into a large bowl.
  4. In a 12-inch skillet, heat the oil over high. Add the bitter melon and cook, undisturbed, for 5 minutes, allowing the melon to caramelize. Add the tofu along with the dashi and shoyu and cook until the liquid has almost completely evaporated, about 1 minute.
  5. Pour in the eggs and cook, stirring to break up the curds, until the eggs are just cooked. Remove the skillet from the heat and place onto a serving platter. Sprinkle with bonito flakes and serve.


To add more richness to the dish, you may add in 1/4 lb sliced pork belly with the bitter melon step.
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