Goya Champurū (Okinawan — Bitter Melon, Egg, Pork Stir-Fry)

Ingredients

• 400g goya (bitter melon / Okinawan variety), halved lengthwise, seeds and pith removed, sliced 5mm thick
• 150g canned Okinawan Spam or quality pork belly (Kurobuta preferred if using fresh), cut into 1cm cubes
• 2 large eggs
• 100g onion, sliced 5mm thick
• 30ml awamori or vegetable oil
• 15ml soy sauce, Okinawan preferred
• 10ml sake or mirin
• 5g salt
• 2g white pepper
• 1 tsp bonito flakes for garnish (optional)
• Seaweed furikake for garnish (optional)

Method

1. 1
   Blanch goya slices in salted boiling water for 3 minutes to reduce bitterness; drain and squeeze dry with a clean kitchen towel.
2. 2
   Heat awamori in a wok or large skillet over medium-high heat; add goya and sauté, stirring frequently, for 4 minutes until edges begin to soften and lighten.
3. 3
   Push goya to the sides of the wok; add Spam or pork cubes to the centre and cook over medium-high heat for 3 minutes until edges render and brown slightly, stirring occasionally to incorporate with goya.
4. 4
   Add sliced onion and continue stir-frying for 2 minutes until onion begins to soften and becomes translucent at the edges.
5. 5
   Push all ingredients to the sides; crack eggs into the centre and scramble lightly with chopsticks or a spatula for 1 minute, then fold eggs into the goya mixture and stir-fry together for 1 minute until eggs are set but still slightly creamy.
6. 6
   Season with soy sauce, sake, salt, and white pepper; toss gently to combine and cook for 30 seconds to marry flavours.
7. 7
   Transfer to a warmed serving plate and garnish with bonito flakes and seaweed furikake if desired; serve immediately while steaming.