I finally had the guts to buy a goya because there was a half-cut goya on sale for 50 yen at my local supermarket last week. I had always envied my Okinawan friend who could nonchalantly cook up Goya-Chanpuru. Until last week, goya was much too intimidating for me to take up.
Goya is a vegetable, often called Bitter Melon, common in tropical regions. Its skin is firm and bumpy, and the texture when eaten is a cross between an under-ripe melon and cucumber. Goya-Chanpuru is a staple Okinawan dish, consisting of pork, egg and goya. It's popular enough to make an appearance in some country wide chain izakayas. The first time I tried goya, I was shocked by its bitterness - but after a couple bites, I was addicted.
After doing some searches on the internet, I figured out how to cut and prepare goya for a simple stir fry dish.
Goya sliced lengthwise.
Gut the insides of the goya with a spoon.
The simple stir fry I made consisted of about tablespoon of sesame oil, soy sauce, sesame seeds and lots of katsuobushi (shaved bonito flakes).