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.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
Plate
Divide steamed rice among bowls. Top with champuru, remaining bonito flakes, and spring onion. Serve with miso soup alongside.
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