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1
Halve the goya lengthwise. Scoop out all seeds and white pith — these carry the greatest concentration of bitterness. Slice thinly across the width. Toss with salt, work briefly by hand, then set aside for several minutes until moisture is drawn out.
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2
Squeeze the salted goya firmly between both hands, expelling as much liquid as possible. Blanch in boiling water for no more than one minute. Drain and set aside. The goya must remain bitter — pale green and just tender at the edge, not yielding. Over-blanching destroys the dish's defining character; under-preparation leaves an overwhelming rawness.
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3
Heat a wok or wide skillet over high heat. Add the luncheon meat slices and cook until lightly coloured on both faces. Remove and set aside.
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4
Add the tofu to the same pan, breaking it into rough pieces by hand as it goes in. Cook without excessive stirring until the exterior firms slightly and begins to colour at the edges — the tofu must be dry enough to absorb surrounding flavour rather than weep water into the pan.
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5
Return the luncheon meat to the pan. Add the blanched goya. Toss together over high heat. Add the soy sauce and stir through.
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6
Pour the beaten eggs over the contents of the pan. Allow to set briefly at the base before folding gently through — the egg should coat and bind the mixture in soft, just-cooked folds, not dry curds.
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7
Remove the pan from heat. Scatter the katsuobushi over the surface and fold once through. Residual heat releases the bonito's oceanic aroma without cooking it. Serve immediately.