Okinawa
Popular cultural food of Okinawa, which is eaten thoroughly in Japan today
Goyachanpuru
“Champuru” is a dish of stir-fried shima tofu and other ingredients, then finished up with eggs. Goyachampur is a champuru cooked with goya.
for 2 persons
- goya300g
- sliced pork back ribs75g
- tofu1/4
- salt4g
- kezuribushi (bonito flakes)1/4 cups
- oil1 1/2 tablespoon
- egg1
- 1.
- Remove the seeds and the inner soft part of goya, wash thoroughly, slice, slightly salt them and drain.
- 2.
- Boil the pork and cut crosswise into small pieces. Cut tofu or break it down by hands into small pieces, slightly salt and drain.
- 3.
- Heat oil in a pan, stir-fry tofu until golden brown, remove from the pan and set aside.
- 4.
- Heat the pan at high heat, stir-fry the pork, goya, add salt, tofu and kezuribushi.
- 5.
- Pour baten egg in, mix thoroughly with other ingredients and take off heat.
Information provided by : Division of Distribution and Processing of Agriculture, Forestry and Fisheries in Okinwa Prefectre
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Chiba
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Yamagata
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Tokyo
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Toyama