Japanese · Dinner
Okinawan Bitter Melon Stir-Fry
Okinawa Champuru
Okinawa's signature stir-fry, bitter melon, tofu, pork belly, and egg tossed together over high heat with bonito and soy.
$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
28gFat
18gCarbs
4gSugar
3gFiber
780mgSodium
125mgChol
Goes well with
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Instructions
1
Prep
Salt bitter melon slices with 0.5 tsp salt, toss, rest 5 minutes, rinse thoroughly, squeeze dry. Press firm tofu, cut into 2cm slabs. Slice pork belly thinly. Lightly beat 2 eggs. Slice spring onion. Prepare miso soup ingredients: silken tofu cubed, miso paste measured, kombu dashi ready.
2
Fry
Heat 0.5 tbsp oil in a medium wok or large skillet over high heat. Fry tofu slabs 2–3 minutes per side until golden. Remove and set aside. Add remaining 0.5 tbsp oil to wok.
3
Saute 1
Add pork belly, stir-fry over high heat 2–3 minutes until golden and cooked through. Add bitter melon, toss 2 minutes over high heat until tender-crisp.
4
Saute 2
Return tofu to wok, breaking into rough pieces. Add soy sauce, sake, and mirin. Toss over high heat 1 minute until well combined. Push contents to wok side. Pour beaten eggs into cleared space, scramble 20–30 seconds until just set. Fold through the stir-fry.
5
Finish
Add sesame oil and half the bonito flakes, toss once. While champuru finishes, heat kombu dashi to just below simmer. Off heat, add cubed tofu and whisk in miso paste until smooth.
6
Plate
Divide steamed rice among bowls. Top with champuru, remaining bonito flakes, and spring onion. Serve with miso soup alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 250g (8.8 oz) pork belly
- 200g (7.1 oz) firm tofu
- 1 medium bitter melon
- 2 large eggs
- 5g (0.18 oz) bonito flakes
- 30ml (2 tbsp) soy sauce
- 1 tbsp sake
- 0.5 tbsp mirin
- 0.5 tsp salt
- 1 tbsp vegetable oil
- 0.5 tsp sesame oil
- 2 scallions
- 300ml (1 1/4 cup) kombu dashi
- 22ml (1.5 tbsp) white miso paste
- 100g (3.5 oz) silken tofu
- Japanese short-grain rice