The Goya Chanpuru (ゴーヤチャンプルー) is a traditional dish from Okinawa, which balances the bitter taste of goya (bitter melon) with other ingredients like tofu, eggs, and meat or fish.
Chanpuru (チャンプルー) is not a specific dish, but rather a preparation method typical of Okinawan cuisine.
The term “chanpuru” in Okinawan means “mix” or “mixed dish”, referring to the fact that the dish combines various ingredients that are stir-fried together.
Common ingredients in Chanpuru:
Tofu (for the protein base, which can be paired with meat or fish)
Vegetables (such as cabbage, onions, carrots, zucchini, spinach, etc.)
Meat or fish (pork, tonkatsu, chicken, shrimp, or even eggs)
Soy sauce or other seasonings
Black pepper or sesame for garnish
The dish has its roots in the island’s agricultural tradition, where goya, a variety of bitter melon (Momordica charantia), is abundantly cultivated.
The goya (ゴーヤ) is a staple ingredient in Okinawan cuisine, valued not only for its flavor but also for its purported health benefits, such as boosting the immune system and regulating blood sugar levels.
During our trip to Okinawa in March 2025, we tried various types, but the recipe (and the photo) that follows is for the Goya chanpuro.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Japanese
- Seasonality: All seasons
Ingredients
- 1 goya (8.8 oz)
- 7 oz tofu
- 2 eggs
- 1 onion
- 2 tablespoons soy sauce
- 1 tablespoon mirin (optional)
- 3.5 oz pork (preferably thinly sliced pork, like loin or belly))
- as needed sesame oil
- as needed salt and pepper
Steps
Cut the goya in half, remove the seeds, and slice it thinly. It can be blanched in salty water to reduce bitterness, but this depends on personal taste.
Slice the goya into thin rings (about 1/8 to 3/16 inch). To reduce bitterness, you can salt the goya slices and let them sit for 10 minutes, then rinse them well.If using soft tofu, drain it and gently pat with a cloth to remove excess liquid.
If the tofu is firm, it should be cut into cubes and, if necessary, left to drain to remove excess moisture.
In a large pan, heat the sesame oil over medium heat.
Add the pork and cook until browned, then add the onion and sauté until soft and translucent.
Finally, add the goya slices and cook for about 5-7 minutes until they soften. If you prefer a crunchier goya, cook it for less time.
Incorporate the tofu and cook it together with the goya.Finally, crack the eggs over the mixture and stir until the egg is cooked.
Add the soy sauce and mirin (if using). Add pepper and salt to taste.Mix well.
The dish is usually served hot.
FAQ
What is goya?
The goya (ごや), also known as bitter melon or bitter gourd, is a type of green melon with an elongated shape and rough surface, very popular in Asia, particularly in Japanese and Chinese cuisines, but also in India and other tropical regions.
It has a distinctive and bitter taste, which can seem strong for those not used to it, but it is valued for its unique contribution to dishes.
The goya is green and often features a rough or “warty” surface, with protrusions on the skin. The inner flesh is white and contains seeds.
It is rich in vitamins (such as vitamin C), minerals (like potassium), fiber, and antioxidants. It is often used for its supposed health benefits, such as regulating blood sugar levels and promoting digestive health.
It is mainly used in savory dishes.
It can also be eaten raw in salads, but is usually stir-fried or cooked in various dishes. Goya is also a popular ingredient in Taiwanese and Chinese cuisines.
Considered a superfood for its traditional therapeutic properties. It is associated with improvements in skin health, anti-inflammatory properties, and as a remedy for lowering blood sugar. Additionally, it is a common ingredient in natural remedies and detox diets.
It is available in Asian food stores, especially those selling Japanese, Chinese, or Indian ingredients.
In some tropical regions, it is also grown in home gardens.
What other “chanpuro” recipes exist?
Goya Chanpuru is the most famous version, but the concept of chanpuro can be adapted to different types of ingredients.
You can substitute the goya with other vegetables or even different proteins, still keeping the same basic principle, which is stirring together different ingredients to create a balanced and tasty dish.
Some examples of Chanpuru without goya:
– Tofu Chanpuru (豆腐チャンプルー): only tofu, vegetables, and maybe a bit of meat or fish. This is very similar to goya chanpuru, but without the bitter ingredient.
– Mentaiko Chanpuru (明太子チャンプルー): a version that uses mentaiko (spicy pollock roe) as the main ingredient, mixed with tofu, vegetables, and meat or fish.
– Bacon and Vegetable Chanpuru: bacon or pancetta stir-fried with mixed vegetables like cabbage, onions, and carrots, with the addition of tofu and eggs.What is the difference between stir-fried and chanpuro?
The main difference between stir-fried and chanpuru is not so much the cooking technique, but rather the ingredients and culinary origins.
Stir-fried:
It simply refers to the technique of cooking ingredients in a hot pan with a small amount of oil, stirring continuously. It is a widely used cooking technique in Chinese cuisine and other Asian kitchens.
It can include any type of meat, vegetables and sometimes even tofu or other ingredients. It is not specific to any regional cuisine and the combination of ingredients depends heavily on the recipe.
The stir-fry technique is mainly associated with Chinese cuisine, although it is also widely used in other Asian cuisines.
Chanpuru:
The word itself derives from the Okinawan dialect and means “mix”, precisely indicating the preparation method, which is similar to “stir-fry”, but with a specific cultural connotation.
Chanpuru dishes are typical of Okinawa, one of the Japanese islands.
The main ingredients of a chanpuru are often tofu, pork, vegetables, eggs, and sometimes goya (bitter melon).
These dishes are unique to Okinawa and are influenced by Asian culinary traditions, but also by Western cuisine, particularly American, due to historical interactions with the military base.
In essence, the cooking technique is similar, but chanpuru has a more precise cultural and regional connotation, and its ingredients are characteristic of Okinawan cuisine.
