Taisho-Style Simple Is Best Goya Champuru

Cut 1/2 block of firm tofu in half, wrap it in paper towels, and place it on a dish. Without covering with plastic wrap, microwave at 500W for about 2 minutes to drain.

Cut 1/4 of an onion in half, remove the core, and slice it. Adding onion brings sweetness and makes it more delicious.

Trim both ends off the goya, cut it in half, and scrape out the white pith thoroughly with a spoon. This pith is the source of the bitterness.

Slice the goya, now with the pith removed, about 2mm thick. About 120g for 2 servings.

Cut the thinly sliced pork into bite-sized pieces, add salt and pepper, sake, soy sauce, and a pinch of sugar, and lightly massage it in to season.

Crack the egg and beat it well.

Heat a frying pan, add 1 tablespoon of sesame oil, and once it coats the pan, stir-fry only the goya first over high heat.

Once the goya has softened, push it to the side, add the seasoned pork, and stir-fry. Once it separates, leave it undisturbed for a while to brown, then flip it over.

Add the drained tofu as is, breaking it up lightly in the pan as you stir-fry everything together.

Add the onion and continue stir-frying. Once everything has softened, pour in the beaten egg. Once the egg begins to set, toss everything together roughly.

Add just under 2 tablespoons of mentsuyu, coat everything evenly, and finish the seasoning.

Finally, add katsuobushi to taste and mix, then serve on a plate to finish.