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Taisho-Style Simple Is Best Goya Champuru Loop 1
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. Firm tofu 1/2 block
1
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. Firm tofu 1/2 block
2
Cut 1/4 of an onion in half, remove the core, and slice it. Adding onion brings sweetness and makes it more delicious. 3
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. 4
Slice the goya, now with the pith removed, about 2mm thick. About 120g for 2 servings. 5
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. 6
Crack the egg and beat it well. 7
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. 8
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. 9
Add the drained tofu as is, breaking it up lightly in the pan as you stir-fry everything together. 10
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. 11
Add just under 2 tablespoons of mentsuyu, coat everything evenly, and finish the seasoning. 12
Finally, add katsuobushi to taste and mix, then serve on a plate to finish. 1 Step 1 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. 2 Step 2 Cut 1/4 of an onion in half, remove the core, and slice it. Adding onion brings sweetness and makes it more delicious. 3 Step 3 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. 4 Step 4 Slice the goya, now with the pith removed, about 2mm thick. About 120g for 2 servings. 5 Step 5 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. Thinly sliced pork to taste Salt and pepper a pinch Sake a little Soy sauce a little Sugar a pinch 6 Step 6 Crack the egg and beat it well. 7 Step 7 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. Goya (bitter melon) 120g Sesame oil 1 tablespoon 8 Step 8 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. Goya (bitter melon) 120g Thinly sliced pork to taste 9 Step 9 Add the drained tofu as is, breaking it up lightly in the pan as you stir-fry everything together. 10 Step 10 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. 11 Step 11 Add just under 2 tablespoons of mentsuyu, coat everything evenly, and finish the seasoning. Mentsuyu just under 2 tablespoons 12 Step 12 Finally, add katsuobushi to taste and mix, then serve on a plate to finish. Katsuobushi (bonito flakes) to taste +10s +30s +1m +5m
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Taisho-Style Simple Is Best Goya Champuru — cook along with the video