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.
Ingredients
- 2 small bitter melons
- 2 tablespoon Salt
- 7 ounce extra-firm tofu
- 1 tablespoon vegetable oil
- 0.333333 cup dashi or chicken stock
- 1 tablespoon shoyu
- 2 large eggs(lightly beaten)
- 0.25 cup bonito flakes
Notes
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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