# Goya Chanpuru ｜ Our Regional Cuisines

**Cuisine Name**: Goya Chanpuru

**Region**: Our Regional Cuisines

## Main Lore Areas
The entire prefecture

## Main Ingredients Used
Goya (bitter gourd), Okinawan tofu

## History, Origin, and Related Events
"Chanpuru" is a popular dish from Okinawa that consists of stir-fried veggies and Okinawan tofu. Among the different types of "Chanpurus", "Goya Chanpuru" is the most popular one, both in Okinawa and throughout Japan. By stir-frying bitter melon with Okinawan tofu and eggs, the bitterness is reduced, making it easy to eat and enjoy. Tofu is a crucial ingredient for "Chanpuru", and the firmness of Okinawan tofu makes it perfect for stir-frying. Moreover, Okinawan tofu is sold freshly made and hot, and it's not washed with water, allowing it to retain its delicious flavor. However, due to HACCP regulations, temperature control has become necessary, limiting the time during which hot Okinawan tofu can be sold.The primary production region for goya is Okinawa Prefecture. According to the Ministry of Agriculture, Forestry, and Fisheries website, in 2018, the region shipped 6,247 tons of this specialty vegetable, which is more than double the amount of 2,242 tons shipped by Miyazaki Prefecture, the second-largest producer. In Okinawa, people consume other goya dishes such as “goya juice” and “goya nbushi”, which is stir-fried and boiled with miso paste.

## Opportunities and Times of Eating Habits
"Goya Chanpuru" is a summer vegetable dish with a bitter taste that stimulates the appetite and is rich in heat-resistant vitamin C, making it a great choice to prevent summer fatigue. Although traditionally a summer vegetable, improvements in the variety have made it available year-round. In recent years, goya has become a popular dish served at home and in restaurants regardless of the season.

## How to Eat
To prepare the dish, start by boiling pork and cutting it into thin strips. Next, cut goya in half lengthwise, remove the seeds and guts with a spoon, and slice it into half-moon shapes. Blanch the tofu in boiling water for a few minutes and set it aside. Heat oil in a frying pan and tear the tofu into large pieces by hand. Fry them until they turn brown and crispy, then remove them from the pan and place them on a plate. Add more oil to the frying pan and fry the goya until it is soft and golden brown. Then, add the pork tripe to the pan and season it with salt. Pour in the beaten egg and toss everything together. After that, add the tofu back into the mixture and pour in the soy sauce from the bottom of the pan. If the bitterness of the goya is too intense, you can lightly salt it and squeeze it to remove the bitterness before using it. If you don't have pork tripe, you can use canned pork meat like Spam instead.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)It is commonly made at home, and can also be enjoyed at local restaurants.

## Ingredients
- Goya (bitter gourd): 300g
- Okinawan tofu (or cotton tofu): 300g
- 3 slices pork (or blocked pork belly): 100g
- eggs: 2
- tablespoons salad oil: 2
- Salt: to taste

## Recipe
1. 1. Cut the goya in half lengthwise, remove the seeds and guts with a spoon, and slice it into crescent shapes.
2. 2. Wet the tofu. If you are using cotton (momen) tofu, wrap it in kitchen paper and weigh it down for 10 minutes to drain.
3. 3. In another pot, boil the pork chops, add them to the pot, and simmer over medium heat for 20 to 30 minutes while skimming off the scum. If the meat releases clear liquid when you pierce it with a skewer, it's cooked to the right degree. Cut the cooked meat into strips.
4. 4. Heat a tablespoon of oil in a frying pan, tear the tofu into large pieces by hand, and fry over medium heat for 2 to 3 minutes until browned on the edges. Remove it from the pan and place it on a plate.
5. 5. Heat another tablespoon of oil in the frying pan and fry the goya from step 1 for about 1 minute over low to medium heat until it doesn't burn. Add salt to taste, pour in the beaten egg, and mix well. Add the pork from step 3 and the tofu from step 4, and combine everything.

## Provider Information
provider : "Ryukyu cuisine researcher" Ashitomi Jyunko

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