Goya Champloo

I was so excited for this breakfast!

Dishes:
-Coffee with soy milk (ran out of reg.)
-Raw okra in a splash of Kikkoman soy sauce (good, rich soy sauce for it)
-Fresh nectarines
-Ureshino-cha (green tea)
-Sliced tomato
-Goya champuru
-Salt-grilled peppers (apparently not shishito?) with homemade ponzu dipping sauce

All of the produce was from Santa Rosa' s Wednesday Market (a summer farmer's market and fair).

Champuru:
I tried cooking goya champuru today.
Fresh goya from the Santa Rosa Wednesday market; old ceramics I haven't used for years; a new attempt at a dish I haven't cooked since Japan.

Still so so bitter 😲, but good. New to this attempt--rubbing in salt and letting it sit, rinsing and letting sir sit in warm water for a minute or two, and cooking just with egg and garnishing with katsuo boshi.

Recipe that guided me:
https://www.japancentre.com/en/recipes/573-goya-chanpuru-bitter-melon-stir-fry

Goya Champloo

Ingredients:

• 1 goya (bitter gourd)
• 1 block cotton tofu, drained
• 1/4 lb thinly sliced pork, cut into bite-size pieces
• 2 eggs, beaten
• 2 tsp soy sauce
• 2 tsp sake
• salt and pepper
• vegetable oil for frying

Preparation:

Cut goya in half lengthwise. Remove seeds with a spoon. Slice the goya thinly and place goya slices in a bowl. Sprinkle some salt over them. Let them sit for about 10 minutes. Wash goya slices and drain well. Squeeze them to remove excess water. Heat about 1 Tbsp of vegetable oil in a large skillet. Stir-fry pork and season with salt and pepper. Add goya slices and cook until softened. Crumble tofu into large pieces and add in the skillet. Lightly stir-fry with pork and goya. Season with sake. Pour beaten eggs over and stir quickly. Season with soy sauce. Stop the heat. Adjust the flavor with salt.