Name: Goya Chanpuru
Cuisine: 和食
Ingredients: 200g sliced pork belly; 100g Spam; 1 bitter melon (goya); 1/2 onion; 1 block deep-fried tofu (atsuage); 1 egg; Bonito flakes, a pinch; 2 tbsp vegetable oil (divided into 1 tbsp each); [A] 2 pinches salt; [A] Pepper, a pinch; [A] 1 tsp sugar; [A] 1 tbsp sake; [B] 1 tbsp sake; [B] 1.5 tbsp mirin; [B] 1.5 tbsp soy sauce; [B] Pepper, a pinch

About "Goya Chanpuru"

Chef Masahiro Kasahara shares his authentic recipe for Goya Chanpuru, a classic Okinawan home-style dish. To reduce the bitterness of the bitter melon while preserving its texture, he uses a unique method of soaking it in hot water for 15 minutes instead of salting or blanching. He also uses deep-fried tofu (atsuage) as a substitute for Okinawan Shima tofu, searing it first for maximum flavor. The combination of pork belly, Spam, and deep-fried tofu perfectly balances the bitterness, while bonito flakes add a savory umami finish.

Introduction to 【賛否両論】笠原将弘の料理のほそ道 →

Tips for Making "Goya Chanpuru"

Prep
- To reduce the bitterness of bitter melon, avoid salting or blanching. Instead, pour hot water over the thin slices to submerge them and let sit for 15 minutes. Salting makes them too salty, and blanching makes them too soft, making this the ideal method.
Prep
- After soaking in hot water, drain the bitter melon, rinse quickly with cold water, and squeeze out the moisture firmly with your hands. This softens it just enough to shorten the stir-fry time.
Prep
- Rubbing seasonings including sugar (salt, pepper, sugar, and sake) into the pork belly slices keeps the meat juicy when cooked.
Prep
- Tearing the deep-fried tofu by hand instead of cutting it with a knife increases the surface area, allowing flavors to cling to it better.
Heat control
- First, stir-fry the deep-fried tofu in 1 tbsp of vegetable oil over medium heat until well-browned, then remove it. Searing the tofu first is an absolute rule for authentic chanpuru.
Heat control
- Since the bitter melon is already softened from the hot water treatment, it requires very little stir-frying time. Just tossing it until coated in oil is enough.
Finishing
- Do not pour the beaten egg directly over the ingredients. Instead, pour it into an empty space at the edge of the pan, let it cook slightly, and then mix. This makes the egg fragrant and prevents the dish from getting soggy.
Seasoning
- The saltiness and fat of the pork belly and Spam, combined with the mild flavor of the deep-fried tofu, neutralize the bitterness of the bitter melon. The umami from the bonito flakes sprinkled at the end also plays a key role in mellowing the bitterness.
Ingredients
- While authentic Okinawan chanpuru uses Shima tofu, deep-fried tofu (atsuage) is the closest substitute in terms of texture if it is hard to find.

Ingredients for "Goya Chanpuru"

16 items

* Tap ingredient names to find on Amazon

200gsliced pork belly
100gSpam
1bitter melon (goya)
1/2onion
1block deep-fried tofu (atsuage)
1egg
Bonitoflakes, a pinch
2tbsp vegetable oil (divided into 1 tbsp each)
[A]2 pinches salt
[A]Pepper, a pinch
[A]1 tsp sugar
[A]1 tbsp sake
[B]1 tbsp sake
[B]1.5 tbsp mirin
[B]1.5 tbsp soy sauce
[B]Pepper, a pinch

How to Make "Goya Chanpuru"

1
Cut off both ends of the bitter melon, slice it in half lengthwise, scrape out the seeds and pith with a spoon, and slice thinly. Place in a bowl, pour in enough hot water to submerge it, and let sit for about 15 minutes.
2
After 15 minutes, drain the hot water, rinse quickly with cold water, and squeeze out the excess moisture firmly with your hands.
3
Thinly slice the onion. Tear the deep-fried tofu into bite-sized pieces by hand.
4
Cut the Spam into strips. Cut the pork belly slices into 5cm lengths, and rub in ingredients A (salt, pepper, sugar, and sake) to season. Beat the egg.
5
Heat 1 tbsp of vegetable oil in a frying pan over medium heat. Stir-fry the deep-fried tofu until well-browned, then remove it from the pan.
6
Add another 1 tbsp of vegetable oil to the same pan and stir-fry the seasoned pork belly. Once cooked through, add the squeezed bitter melon and onion, and stir-fry briefly.
7
Add the Spam and the reserved deep-fried tofu, and stir-fry briefly. Add ingredients B (sake, mirin, soy sauce, and pepper) and toss quickly to combine.
8
Pour the beaten egg into an empty space around the edge of the pan. Let it cook slightly, then gently scramble and mix everything together. Turn off the heat when the egg is soft-cooked.
9
Plate the dish, sprinkle with bonito flakes, and serve.

Detailed Commentary on "Goya Chanpuru"

* Content organized by topics from the video.

Okinawa Talk Starting with a Gushiken Impression

The video kicks off with a lively scene where Chef Masahiro Kasahara does an impression of former world boxing champion Yoko Gushiken's famous catchphrase, 'Chocchune.' Chef Kasahara jokes about wanting to make this a trendy, relaxing workplace greeting in the Reiwa era. In honor of Gushiken, who is from Okinawa, the chef prepares Goya Chanpuru, a perfect dish for summer. Since Chef Kasahara's wife's family is from Okinawa, this is a nostalgic home-style dish he has eaten and learned directly on-site. He faithfully recreates the authentic preparation method, packed with professional tips to reduce the bitter melon's bitterness and easy tricks you can try at home.

Slicing Bitter Melon and the Truth About the Pith

First, we use a whole bitter melon. Cut off both ends, slice it in half lengthwise, and scrape out the seeds and white pith with a spoon. Here, Chef Kasahara shares an eye-opening piece of trivia: although people often say to scrape the pith thoroughly because it's bitter, the white pith itself isn't actually that bitter. Bitterness is the natural character of bitter melon, and rather than trying to force it all out, it's better to balance it through cooking methods and ingredient combinations. He slices it thinly to make it easier to eat. Thin slices are recommended if children are eating, though in Okinawa, some prefer thick slices to enjoy the texture.

Reducing Bitterness: Kasahara's Hot Water Trick

Transfer the sliced bitter melon to a bowl and pour in enough hot water to submerge it. Letting it sit like this for about 15 minutes is the ultimate secret to reducing bitterness that Chef Kasahara learned in Okinawa. While salting is a common method, it has the downside of making the bitter melon too salty. On the other hand, blanching it in boiling water makes it too soft, ruining the texture. By simply pouring hot water over it and letting it sit, you not only gently draw out the bitterness but also soften it just enough to cut down on the subsequent stir-fry time—killing two birds with one stone.

Atsuage Instead of Shima Tofu? Prep Work

While the bitter melon is soaking, prepare the other ingredients. Thinly slice half an onion. For the tofu, which is essential for chanpuru, Okinawa traditionally uses firm 'Shima tofu' that holds up well in stir-fries. Since it is hard to find in Tokyo, Chef Kasahara substitutes it with deep-fried tofu (atsuage), which has the closest texture. Tearing one block of deep-fried tofu into bite-sized pieces by hand helps the flavors cling to it better. To add that authentic Okinawan touch, cut 100g of Spam into strips; its saltiness and fat play a crucial role in neutralizing the bitter melon's bitterness. Cut 200g of pork belly slices into 5cm pieces and season them with salt, pepper, sugar, and sake. Adding sugar helps keep the meat juicy.

Searing the Tofu is Key! Stir-Frying Begins

After 15 minutes, drain the bitter melon, rinse it quickly with water, and squeeze out the moisture firmly with your hands. This leaves it in a perfect, semi-cooked state. Heat 1 tbsp of vegetable oil in a frying pan and stir-fry the torn deep-fried tofu over medium heat. When making chanpuru, getting a good sear on the tofu first is an absolute rule in Okinawa. During this step, the chef chats with the staff, sharing a story about how viewers passionately corrected them when a previous video's subtitles spelled it 'Goya' instead of 'Goyaa' (with the long vowel). He notes with understanding that regional dishes carry deep local pride, making even a single letter highly important. Once the tofu is beautifully browned, transfer it to a plate.

Neutralizing Bitterness with Fat and Umami

Add another 1 tbsp of vegetable oil to the pan and stir-fry the seasoned pork belly. Once the meat separates and cooks through, add the onion and the prepped bitter melon. Since the bitter melon is already softened from the hot water, it cooks incredibly fast from here. Once coated in oil, add the Spam and return the seared tofu to the pan. Chef Kasahara explains that the bitterness of the bitter melon balances perfectly in your mouth when combined with the strong saltiness and fat of the pork and Spam, alongside the mild flavor of the tofu. Once everything is heated through, add 1 tbsp sake, 1.5 tbsp mirin, 1.5 tbsp soy sauce, and a pinch of pepper, and toss quickly.

Pour Egg from the Edge! Tips for a Savory Finish

For the final touch, add one beaten egg, but here lies another professional secret. Instead of pouring it directly over the ingredients, pour it into an empty space around the edge of the frying pan. Letting the egg cook slightly on the edge before tossing it with the rest of the ingredients makes it fragrant and prevents the dish from becoming soggy. Once the egg is soft-cooked, give everything a quick, large toss and turn off the heat. Mound it onto a plate and top generously with bonito flakes. The umami in the bonito flakes also plays a key role in mellowing the bitterness and enhancing the flavor. The savory aroma of bonito flakes and soy sauce rises beautifully with the steam.

Tasting with Orion Beer & a Bitter Melon Joke

The staff gathers to taste the finished Goya Chanpuru. The bitter melon is perfectly tender and easy to eat, offering an outstanding contrast between the saltiness of the Spam and the mild bitterness. The rich umami of the bonito flakes shines through, making it a dish that even those who dislike bitter flavors will enjoy. Chef Kasahara immediately grabs a cold Orion beer and takes a refreshing gulp. Finally, he puts staff member Nanako on the spot, asking, 'Do you have a goya joke?' She delivers a brilliant pun: 'How about getting through summer with goya? (Goya de natsu wo norikoete miru no wa do-ya?)' Her slightly sassy, rapper-like delivery fills the room with laughter, wrapping up the video on a warm and cheerful note.

About 【賛否両論】笠原将弘の料理のほそ道

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