goya champuru (Okinawan bitter gourd stir-fry)
dish / dish-goya-chanpuru
ゴーヤーチャンプルー
Goya champuru (Okinawan bitter gourd stir-fry) is a stir-fried dish from Okinawa made with bitter gourd, Okinawan tofu, and egg.
On this page (7 sections)
Reading the bitterness
The recipe for 4 servings posted by the Ministry of Agriculture, Forestry and Fisheries uses 300 g of bitter gourd, 300 g of tofu, 100 g of pork, and 2 eggs. The tofu is pan-fried over medium heat for 2 to 3 minutes and removed, the bitter gourd is stir-fried over low to medium heat for about 1 minute, and salt, egg, boiled pork, and the tofu are combined in that order. For cases where the bitterness is a concern, a method of lightly salting the bitter gourd and squeezing it gently is also included, but the salt concentration, treatment time, and the amount of bitterness reduction are not shown.
There is also another combination. A recipe for 1 serving prepared by a research team within the University of the Ryukyus uses 200 g of bitter gourd, 30 g of onion, 125 g of tofu, and 25 g of canned tuna (Sea Chicken), and does not use egg or pork. For pre-treatment when bitterness is disliked, it lists a method of briefly passing thin slices through boiling water and a method of lightly salting and rinsing with water. This is not a sensory test comparing the 2 methods, and temperature, time, and salt amount are not recorded.
Sources for this overview
Checked for this overview: Supports the ingredient amounts for 4 servings, tofu for 2 to 3 minutes, bitter gourd for about 1 minute, the heat level and the order of combining, and regional and household variation. / Supports the light salting and gentle squeezing for when bitterness is a concern, and the caveat that salt concentration, time, and the amount of reduction are not recorded.
Checked for this overview: Supports the 4 ingredient amounts for 1 serving, the formulation without egg or pork, and the caveat that this is 1 example of the research team's recipe. / Supports the 2 options of passing through boiling water and salting-then-rinsing, and the caveat that there is no comparison test or detailed conditions.
Follow the connections
goya champuru (Okinawan bitter gourd stir-fry) →includes→ bitter melon
Structured claims — open a section to read each claim's confidence, evidence and limits
How processing and cooking change it (4)
Scope: 1 recipe posted as provided by a Ryukyuan cuisine researcher. 300 g of bitter gourd, 300 g of tofu, 100 g of pork, 2 eggs
Note: There is regional and household variation, and the page explicitly states that the video was partly adapted for home cooking. This is not a source that fixes a standard procedure.
Show data
dish-goya-chanpuru —is_prepared_by→ "The recipe for 4 servings posted by the Ministry of Agriculture, Forestry and Fisheries fries the tofu first and removes it, stir-fries the bitter gourd for about 1 minute, and then combines egg, boiled pork, and the tofu in that order"Scope: An optional pre-treatment listed in the Ministry of Agriculture, Forestry and Fisheries' section on how to eat the dish
Note: Salt concentration, treatment time, before-and-after bitterness values, and evaluators are not shown, so the amount of reduction is not known.
Show data
dish-goya-chanpuru —is_prepared_by→ "The same page describes a method of lightly salting the bitter gourd and squeezing it gently before use, for when its bitterness is a concern"Scope: 1 example of goya chanpuru on p.35 of the same recipe collection
Note: 1 example published in a recipe collection for the research team's dietary-intervention program; it is not a standard formulation for Okinawa as a whole.
Show data
dish-goya-chanpuru —has_variant→ "The 1-serving example in the Chanpuru Study recipe collection uses 200 g of bitter gourd, 30 g of onion, 125 g of tofu, and 25 g of canned tuna (Sea Chicken), and does not use egg or pork"Scope: An introduction to bitter gourd on p.48 of the same recipe collection
Note: There is no comparison of the 2 methods and no measurement of temperature, time, salt amount, or bitterness intensity.
Show data
dish-goya-chanpuru —is_prepared_by→ "The same recipe collection lists, as pre-treatments for when bitterness is disliked, either briefly passing thin slices through boiling water or lightly salting and rinsing with water"Culture (1)
Scope: MAFF's regional-cuisine record for Okinawa Prefecture
Note: The same record describes it as a stir-fried dish of bitter gourd, Okinawan tofu, and egg. It is not a source that pins down the dish's origin. Confidence calibration (2026-08-31 review): downgraded from supported to contextual, since the basis is only a public/press cultural record.
Show data
dish-goya-chanpuru —includes→ ingredient-bitter-gourd