Goya Chanpuru

Goya Chanpuru

The wholesome flavor of dashi completes this colorful dish.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

1 (250 g - 300 g/ 8.8 oz - 10.6 oz)

1 block (300 g / 10.6 oz)

100 g (3.5 oz)


cooking oil

2 tbsp

2 tbsp


  1. Cut the bitter melon in half length-wise. Remove the seeds and insides and thinly slice. Drain the tofu and break apart by hand. Slice the pork into thin, short sticks. Beat the egg and set aside.
  2. Heat 1 tbsp of oil in pan, brown the tofu and remove and set aside.
  3. Add 1 tbsp of salad to the same pan. Fry the pork and bitter melon pieces. Add in the tofu again and mix well. Season with the Kikkoman Tsuyu (Noodle Soup Base) and pour on the beaten egg. Fry until well done.

Cooking Basics

Bitter melon - removing seeds and cotton

Cut the bitter melon in half lengthwise and then scrape out the seeds and cotton with a spoon.

Tofu - draining

Wrap tofu in paper towel and set aside for 15 to 20 minutes. This method works best if the tofu is cut into the desired sized pieces beforehand to remove excess moisture.  
Or wrap tofu in paper towel, place on a tray or other suitable surface and place a weight of 500~1000 g (17.7~35.3 oz.) on top and set aside for about appropriate minutes to release as much moisture as possible.

Eggs - beating

When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.


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