Goya Champurū

Ingredients

• bitter melon (goya)1 large
• firm tofu, drained14 oz block
• Spam1/2 can (6 oz)
• eggs, beaten3
• soy sauce1 tbsp
• mirin1 tsp
• toasted sesame oil1 tsp
• neutral oil2 tbsp
• salt for scrubbing goya1 tsp
• bonito flakes (katsuobushi)1 small handful
• freshly ground black pepperto taste

Steps

1. 1

   Prepare the bitter melon.

   Halve the bitter melon lengthwise, scrape out the seeds and white pith with a spoon, and slice into 1/8-inch half-moons.

2. 2

   Salt and rinse the goya.

   Toss the goya slices with salt in a colander and let sit for 10 minutes, then rinse and squeeze dry.

3. 3

   Tear and dry the tofu.

   Tear the drained tofu into rough 1-inch chunks by hand and pat dry on a kitchen towel.

4. 4

   Cut Spam into 1/4-inch strips.

5. 5

   Sear the tofu until golden.

   Heat 1 tbsp neutral oil in a large wok or skillet over high heat. Add tofu in a single layer and sear undisturbed until the bottom is deep gold, about 3 minutes. Flip once and brown the other side, then transfer to a plate.

6. 6

   Stir-fry Spam until crisp.

   Add remaining oil and Spam to the same pan and stir-fry until the edges crisp, about 2 minutes.

7. 7

   Stir-fry goya until slightly softened.

   Add goya and stir-fry 2 minutes until the green darkens and softens slightly but still snaps.

8. 8

   Combine tofu and eggs in pan.

   Return tofu to the pan, pour in beaten eggs, and toss everything together as the egg sets in ribbons.

9. 9

   Add seasonings and finish.

   Drizzle soy sauce, mirin, and sesame oil around the rim of the pan, toss once, and pull off the heat.

10. 10

    Plate and garnish with bonito flakes.

    Tip onto a platter, scatter bonito flakes over the top so they curl in the heat, and finish with black pepper.