Cuisine, Food

Okinawan Cuisine: Goya Chanpuru Recipe

Here’s a recipe of one of the most popular dishes in Okinawa 沖縄 , Japan.


Goya Chanpuru (ゴーヤチャンプル) is a famous traditional dish from Okinawa ( the southernmost prefecture of Japan). The word “Goya” means bitter gourd or bitter melon while “Chanpuru” is derived from the Indonesian word “campur” meaning “mix”. It is a stir-fry dish mainly consisting of bitter melon, tofu and Spam. Some may wonder why local Okinawans are so in love with this canned meat that is originally from the United States. Here is a brief history.


Bitter Melon or Goya  2 pcs, medium size
Tofu (firm) 300g
Spam 1 can, sliced
Egg 2 pcs, beaten
Hon-Dashi (bonito fish soup stock) Granules 2 tbsp
Katsuobushi (dried, smoked bonito flakes) for garnish
Bean Sprouts 2 cups
Onions 1 large, sliced
Garlic 2 cloves, crushed
Mirin (sweet cooking rice wine) 2 tsp
Salt and Pepper
Garlic Powder
Carrots  1 small, thin slices (optional)
Nira Chives  1/2 cup (optional)
Quail Eggs 6 pcs (optional)



  • Wash and cut the goya in half lengthwise and gently scrape off the seeds with a spoon.
  • Slice the goya thinly and transfer to a bowl. Gently rub salt into the goya and let sit for 10 minutes to moderate the bitterness. Wash and drain well.
  • Wash and slice all other vegetables.
  • Slice the Spam into 1 cm thickness. 
  • Remove excess water from the tofu with a paper tower. Chop into large portions. 
  • Beat the eggs and season with salt and pepper.

CLR_1320    CLR_1321






Hon-Dashi, Mirin & Katsuobushi

  • You can use other stock or soy sauce instead of Hon-Dashi, sugar + white wine instead of Mirin and dried shiitake mushrooms or Rousong (pork floss) instead of Katsuobushi (if you can’t find them in your local grocery store).



1. Heat about 1/2 tbsp of sesame oil (or any cooking oil) in a skillet. Fry the tofu until slightly golden brown. Set aside.

2. In the same skillet,  stir fry sliced Spam with garlic and onions, cook until just start to brown. Season with pepper.


CLR_1373 3. Add goya and all other vegetables. Season with Hon-Dashi and garlic powder. Add some Mirin and mix it well.



4. Add the fried tofu and  pour the beaten eggs all over. Cook, stirring occasionally.


5. Finally, garnish it with Bonito flakes.



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This entry was posted in: Cuisine, Food


I start my day with coffee and end my day with wine. #fact *:) Mimi Claire, this website/blog, symbolizes my foray into the world of baking and cooking. It was born out of my childhood passion in exploring and inventing different types of original recipes with a twist. What started as a self-taught passion journey has been transformed lately into a lifework in my attempt to share my discoveries and tastes thru this channel with like-minded people all over the world. I hope to achieve the fine mix and taste in between the Filipino, Japanese and French cuisine arts in my dreams of becoming a full-fledged chef in my own café/restaurant venture someday. I graduated from Le Cordon Bleu in Tokyo in 2014 with a Patisserie Diploma and will continue to study French cuisine sometime soon again. I am currently attending one of Japan’s most popular cooking schools, the ABC Cooking Studio to learn more about Washoku (Japanese Traditional Cuisine) and Wagashi (Japanese Confectionery). Please bear with me in my personal journey in this life-work I have chosen for myself. xo, Claire