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.
Slice goya.
The simple stir fry I made consisted of about tablespoon of sesame oil, soy sauce, sesame seeds and lots of katsuobushi (shaved bonito flakes).
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.
Slice goya.
The simple stir fry I made consisted of about tablespoon of sesame oil, soy sauce, sesame seeds and lots of katsuobushi (shaved bonito flakes).
Comments (14)
Very interesting post. Until now the only Goya I knew were those cans of beans at the local bodega that always have a 6-inch layer of dust on them.
What an interesting piece of vegetable, it reminds me of my face when I was in high school…
Great post though, I've always seen them in the supermarkets around Tokyo but never dared to ask what they were (I was 90% sure it was not an animal…)
Paystyle – Thanks. Yes I remember those Goya canned beans. I wonder if they sell Goya (Bitter Melon) in the states…
Anders – Yeah it does look like a weird mythical Hayao Miyazaki creature. I can't imagine you as a bumpy faced teenager! You'll have to show me pictures to prove it some time.
I heard soaking the goya in water for 20 minutes reduces the bitterness
Such awesome pictures. I love goya chuampuru!!!
I have champuru for my bento today
Ricky – Yes, I have heard about how soaking it in water reduces the bitterness as well. The next time I make goya I will try that and post the results. Did you make your goya chanpuru lunch yourself?
My wife made it. I had a a tsukemono champuru a few months ago subbing goya with riingo kyuri, fukujinzukue, renkon, really good.
Mmmm! Yum that sounds sooo good. I love fukujinzuke.
Ricky- SPOILED!!!