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Okinawa Cuisine

Today I tried a Japanese cuisine recipe from Yuka which is called “goya chanpuru” (ゴーヤチャンプル/炒山苦瓜), a local food in Okinawa, Japan. We knew this food when Yuka and I made a trip to Okinawa in November 2018. Although some people don’t like the taste of bitter melon, especially to children, I like bitter melon in this cuisine and its flavour with simple seasoning. Luckily, those ingredients are very easy to get from the local markets or supermarkets. Here’s the recipe and try it.


沖繩風味炒山苦瓜

材料:

山苦瓜 1/2顆

梅花豬肉 100g

板豆腐 1/2包

雞蛋 1-2個


調味料:

鹽巴  as much(or little) as you like

醬油  1小匙

高湯粉 1/3小匙

米酒 1大匙

味醂 1大匙


步驟:

1.苦瓜去除種子切片,並將豆腐和豬肉切成小塊。

2.煎鍋內加一點油,先把豆腐煎到表面變金黃色後, 取出豆腐備用。

3.在熱鍋中繼續炒豬肉,直到煮熟並加入苦瓜一起翻炒,待苦瓜變軟再加入豆腐。

4.將雞蛋與調味料打散混合倒入鍋中,並輕輕攪拌直至食材皆熟透即完成。



Goya Chanpuru


Ingredients:

bitter melon half

pork 100g

tofu half of a box

eggs 1 or 2


Seasoning:

salt as much(or little) as you like

soy sauce  1 tea spoon

broth 1/3 tea spoon

rice wine 1 spoon

mirin 1 spoon


Steps:

1. Remove the seed of bitter melon and slice the bitter melon. Also, cut the tofu and pork.


2. Pan fry tofu with a little oil until both sides are done and take it out from the frying pan.


3. Stir fry pork. When it’s done, add the bitter melon into the frying pan until the bitter melon is getting soft. And put the precooked tofu back in the frying pan.


4. Mix eggs with the seasonings and pour into the frying pan. Stir fry until all the ingredients are well-done.



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