Bitter Melon Stir-Fry (Goya Champuru)

Bitter Melon Stir-Fry (Goya Champuru)

This popular Okinawan dish is seasoned with equal parts soy sauce and mirin for extra sweet and deep flavor.

Cooking time
10 minutes
  • Nutrition facts are for one serving.
  • Salt used for the bitter melon was not calculated into nutritional values.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz,)


1/2 block

1 Tbsp


1 & 1/2 Tbsp


  1. Slice the biter melon in half lengthwise, use a spoon to completely remove the pulp and seeds, then slice into 2 mm (1/8 in.) thick half moons. Place into a bowl and massage in some salt (extra), then rinse with water and remove excess moisture.
  2. Beat the egg.
  3. Slice the pork into bite-size lengths.
  4. Remove excess moisture from the tofu and tear into bite-size chunks.
  5. Heat the vegetable oil in a fry pan, pour in (2) and cook half-way (soft scramble), then remove.
  6. In the same fry pan cook (3), (1) and (4), then return (5) and adjust the flavor with (A).
  7. Serve onto plates and sprinkle with dried bonito flakes.

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.

Bitter melon - soaking in salt

Thinly slice up the bitter melon and then place into an approximately 5% salt/water solution. Gently stir and then set aside for about 10 minutes. This method is preferred to massaging salt into sliced bitter melon since the crunchiness will be preserved and a delicate salty taste will be added. Pat dry before using.

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.


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