Gōyā Chanpurū

Goya chanpuru is a stir-fry associated with Okinawa. Sliced bitter melon is cooked with firm island tofu and egg, often with pork. The tofu is browned before being combined with the other ingredients. Salt and soy sauce provide seasoning, while the egg coats the mixture. The vegetable's bitterness remains a characteristic part of the dish.^[1]

Chanpuru refers to stir-fries of tofu and seasonal vegetables, with goya being a well-known example. Pork belly appears in the regional recipe, while canned pork is another common option. Bitter melon is a summer vegetable, but its year-round availability allows the dish to be made in other seasons. It is prepared in Okinawan homes and restaurants and has also spread into home cooking elsewhere in Japan.^[1]