Goya Champuru

By Sudachi · 25 min

Ingredients

Instructions

1. Cut the goya in half lengthways, scoop out the seeds, then slice it 5 mm thick.
2. Put the slices in a bowl with ½ tsp salt and ¼ tsp sugar, massage until evenly coated, and leave for 10 minutes.
3. Wrap the 200 g tofu in kitchen paper and microwave uncovered at 600 W for 1½ minutes. Let it cool for a few minutes.
4. Fill the bowl of goya with fresh water, swish, then drain in a colander. Shake well and set aside.
5. Cut the cooled tofu into bite-sized cubes. Heat a frying pan over medium heat.
6. Add 1 tbsp oil to the hot pan, fry the tofu until browned on each side and slightly crisp all over, then transfer to a heatproof plate.
7. In the same pan, sear the 150 g pork belly slices on both sides, seasoned with a pinch of salt and pepper, until the fat starts to crisp.
8. Add the goya and stir-fry for 2–3 minutes.
9. Return the tofu to the pan and season with the pinch of salt and pepper. Pour 1 tsp koikuchi shoyu around the edge, let it bubble for 10 seconds, then mix everything together.
10. Whisk the egg until the white and yolk are combined, pour into the pan and leave without stirring until half cooked.
11. Turn off the heat, add 1 tsp koikuchi shoyu, and break up the egg gently with a spatula until evenly mixed.
12. Serve generously topped with bonito flakes.

Summarized from Sudachi's video. Watch it for the details.

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