How to Make Goya Okinawa Champuru

Goya Okinawa champuru is  a kind of  cuisine that is served in a summer in Japan. there are many variants of Goya champuru it self , some people  add bean sprouts or carrots, and sometimes add miso  for seasoning it. Goya in Japanese means pare, whichn it  first went into Okinawa from Southeast Asia and then immediately became the favorite vegetable.

 This dish is sauteed with tofu, eggs, pork, or and pare. How to make goya champuru not difficult
Her taste is very simple but the tasty making these dishes to be delicious and addicted, Let's cook!
Ingredients
1. 2 pcs pare
2. 1 pcs onion
3. 2 pcs egg
4. Meat  cow
5. 2 medium-size white tofu
6. 3tbsp soy sauce
7. 1/2 tbsp oil sesame
8. 1 tbsp moyster sauce
9. 1 tbsp sugar
10. Salt and pepper
11. katsuobushi (bonito flakes) ()optional

how to make :
1. clean pare until it  clean from  seeds and scrape the white part of her until clean, then shaped crescent
2. then put the melon  in a container, then put 2 tbsp  salt and stir until well mixed, and set aside about  20 minutes. After 20 minutes, wash the bitter melon
3. sauted sliced onions until it wilted, and  input the beef, soy sauce and oyster sauce
4. when meat have been well cooked then add the tofu and sauted it until well mixed
5. add  pare saute until smooth, then add a little water (- + 5 tbsp)
6. when pare have been softened and the water have been  shrinked, add flavor with salt, sugar and pepper

7. add the beaten egg into the bitter melon,  stir evenly, set a side for a while until the bottom  eggs covered the surface of the pan like omelet
8. stir again and add sesame oil and stir until evenly distributed and the pare have been well cooked
9. Add the katsuobushi  before serving
10. katsuobushi is sliced smoked tuna that process into thin flakes and usually  served as a toping  of takoyaki

11. katsuobushi can skip from  this recipe if not available
and done !