Seasonal Eating in Japan: Goya Chanpuru Recipe

LucGougeonGoyaWS

Goya (Photo by Luc Gougeon)

By Luc Gougeon

The first vegetable to be featured in the “Seasonal Eating in Japan” series is goya. Also known as bitter gourd or bitter melon, goya comes into season in summer. It is grown all over Asia and is a staple food of Okinawa. This warty green vegetable resembles a cucumber with some kind of skin disease, and eaten raw its taste isn’t much better that its looks; it is probably one of the most bitter vegetables in the world. Goya needs to be cooked to be edible, and some people say it’s an acquired taste. Judge for yourself with this easy recipe for goya chanpuru, a stir-fried dish that is a specialty of Okinawa.

INGREDIENTS:

  • 1 goya
  • 1 small block of firm tofu
  • 1 or 2 eggs (depending on the size)
  • 1 tsp. soy sauce
  • 1 tsp. sake
  • 1 tsp. vegetable oil
  • 1 tbsp. salt (optional)
  • Bacon, onions, carrots, Spam (optional add-ins)

DIRECTIONS:

  • Cut the goya length-wise. Remove the flesh and seeds with a spoon and throw them away.
  • Slice the goya into pieces that are about half a centimeter thick.
  • You must choose one of two options for this step. Option 1: Boil the goya just enough to make it tender but not mushy (about 5 to 7 minutes). Option 2: Sprinkle the goya with 1 tbsp. salt and let it sit for 15 minutes. After 15 minutes, wash the goya and squeeze the water out of it. This should remove a lot of bitterness.
  • Cut the tofu into about 1 cm cubes. In a large pan, add about 1 tsp of vegetable oil and sauté the tofu at medium-high heat until very lightly brown.
  • Add the bacon and the goya to the pan.
  • Break two eggs into the pan and stir them in.
  • Season with soy sauce and sake. Adjust the amounts to your taste.

Carrots and onions could be added to this stir-fry. The traditional Okinawan recipe calls for canned Spam. That might sound strange, but Spam is considered a delicacy in Okinawa! Bacon will work just fine, or you can simply make this dish without meat.

Give it a try! Goya is quite healthy. It may be no coincidence that the Okinawan people enjoy one of the longest life expectancies in the world – goya is believed to have a long list of medicinal properties thought to fight everything from cancer to diabetes.

3 thoughts on “Seasonal Eating in Japan: Goya Chanpuru Recipe

  1. Very cool, goya looks craaaazy. I’m not sure if we get it over here in Australia, but if I ever see it in an aisan supermarket I’ll give this recipe a go ^_^ Thanks, and keep up the ‘seasonal eating’ blogs, looks promising 🙂

  2. Luc,
    My girlfriend lived in Okinawa for a few years, and she LOVES this stuff! We’ve had it a few times out at restaurants, but I surprised her with this dish at dinner the other night, and she flipped out (in a good way)! I’m trying to think of how else to prepare goya besides stir-fry type dishes. What do you think?

  3. I loved eating Goya when I lived in Okinawa, Its available on mainland Japan, much cheaper as it happens, but nowhere near the same quality. My friends hollowed it out and stuffed it with spam then sliced it and fried it. I had not seen a tin of Spam for years until i moved there.
    Most asian supermarkets in the west just call it bitter melon if you have to ask for it.

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